Pareve / Serves: 4
This salad has all the components necessary for the perfectly healthy meal. It’s portioned well, not too light to leave you hungry but not too heavy to leave you stuffed.
- 4 ahi tuna fillets
- 2 tablespoons oil
- ¾ cup cooked quinoa
- Cooking spray
- 1 (16-ounce) bag chopped kale
- 1 cup cherries, pitted and halved
- 2-3 tablespoons toasted walnuts
- ¼ cup scallions, sliced (green part only)
- ⅓ cup oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
1. In a jar or bowl, mix together all the dressing ingredients.
2. In a large bowl, 1 hour before serving, combine the kale and the dressing.
3. Preheat oven to 375° F. Line a baking sheet with parchment paper.
4. Spread cooked quinoa in a thin layer onto the prepared baking sheet. Lightly coat with cooking spray and season with salt; bake for 25 minutes, stirring every 10 minutes, until quinoa is crunchy and golden brown.
1. Sprinkle both sides of the fish with salt and pepper.
2. In a frying pan over medium heat, heat 2 tablespoons of the oil until hot.
3. Cook for about 1 minute, until the color turns.
4. Flip to the other side. Repeat on all sides of the filets.
Combine the kale, cherries, walnuts, scallions, and crunchy quinoa.
Plate salads individually. Thinly slice tuna and place on top.
Variations: Cherries out of season? Substitute cherries with halved grapes.