Fatty fish such as tuna is high in omega-3 fatty acids, which are essential for optimal brain health.
- 3/4 cup - quinoa
- 1 1/2 cups - water
- 6-8 oz - tuna fillet(s)
- 1 TSP - tuna marinade (turmeric, ginger, cinnamon, nutmeg)
- 1/4 cup - olive oil
- 1/2 cup - kale
- 1/2 lb - sweet potato
- 1 - apple
- 2 TBSP - quinoa dressing (tamari, apple cider vinegar)
- 1 TBSP - dried cranberries
- Salt and pepper, to taste
- 1 Make the quinoa: Rinse the quinoa and add it to a medium pot with 1 1/2 cups water and a pinch of salt. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 15 minutes.
- 2 Marinate the tuna: While the quinoa cooks, pat the tuna dry with a paper towel. Using a fork, whisk the tuna marinade and 1 TBSP. olive oil together in a small bowl. Drizzle the mixture over the tuna and set aside.
- 3 Prepare the remaining ingredients: Rinse and thinly slice the kale. Rinse and finely dice the sweet potato and apple. Heat 1 TBSP. olive oil in a large pan over medium-high heat and add the sweet potato. Cook, stirring occasionally, until tender-firm, about 8-10 minutes. Transfer to the pot with the quinoa.
- 4 Cook the tuna: Return the pan to the element over medium heat for about 2 minutes (do not allow the pan to smoke). Add 2 TBSP. olive oil and swirl to evenly coat the pan. Place the tuna on the pan and increase the heat to high. Sear for 4 minutes on one side, then flip and repeat on the other.
- 5 Bring it all together: In the same small bowl used for the tuna marinade, add the quinoa dressing and 1 TBSP. olive oil. Whisk to combine. Stir the apple, kale and cranberries into the pot with the quinoa and sweet potato, and drizzle with the dressing.