Tuna steaks with chilli quinoa | Women's Weekly Food

Ingredients

• 1 cup quinoa
• 1 cup vegetable or fish stock
• 1 cup water
• 2 tablespoon peanut oil
• 1/2 cup coriander leaves
• 3 garlic cloves, chopped
• 1 tablespoon ginger, chopped
• 2 kaffir lime leaves, shredded
• 2 teaspoon lime zest, finely grated
• 2 teaspoon lime juice
• 4 (150 g) tuna steaks
• 1 long red chilli, sliced
• lime wedges, coriander leaves, to serve