Instructions

• Cook quinoa according to package instructions. Once cooked, transfer to large bowl and set aside to cool.
• In medium-sized pot, cook broccoli for 6 to 8 minutes, adding green peas in towards the end, until tender. Drain vegetables, then add to bowl with quinoa.
• In food processor or blender, blend 1 avocado, mint, basil, and lime juice. Season with salt and pepper to taste. Once blended and creamy, add to quinoa and vegetables. Mix well to combine.
• Chop remaining avocado and stir through quinoa. Add spinach and season to taste with salt and pepper. Set aside until needed.
• Season tuna steaks with salt and pepper. Heat dry grill pan over high heat and cook tuna steaks for 3 to 4 minutes on each side (depending on thickness). Once cooked, remove tuna steaks from pan and let rest for 2 to 3 minutes.
• Divide green quinoa salad and tuna steaks between 4 plates and serve.