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In a medium saucepan, bring water and 1/4 teaspoon salt to boiling. Add quinoa, reduce heat, cover and simmer 15 minutes or until most of the water is absorbed and quinoa is tender. Drain, if necessary. Spread on a baking sheet to cool slightly.
On a serving platter combine quinoa, tomato, cucumber, feta cheese and red onion.
In a screw-top jar combine olive oil, lemon juice, honey, 1/2 teaspoon oregano and pepper. Cover and shake well to combine. Add to quinoa mixture and toss to combine.
Lightly coat a grill pan or large skillet with cooking spray. Sprinkle tuna steaks with 1/8 teaspoon salt and pepper. Cook on grill pan over medium-high heat 4 to 6 minutes per 1/2-inch thickness of fish, turning once or until browned on both sides and fish begins to flake when tested with a fork, and center is just pink. Thinly slice tuna steaks and serve atop salad. Garnish with fresh oregano.