• If you're including quinoa, prepare is first. If not, move onto the next step.

  Rinse 1 cup of quinoa (*see notes) in a sieve under cool water for about 15-30 seconds. Shake any excess water and add to a saucepan. Add 2 cups of liquid (I always use vegetable broth when cooking quinoa, because it's friggin' tasty), and bring to a boil. Cover, turn the heat to low, and simmer for about 15 minutes or until the quinoa has absorbed all of the liquid and can be fluffed with a fork. Set aside 1/4 cup, and pack up the rest of your quinoa for use later in the week.

  While the quinoa cooks, make your dressing.

Sesame Ginger Dressing

• Add all of the dressing ingredients into a high-powered blender and blend until the dressing is cohesive. Set aside.

Salad Prep

• Remove your tuna from the fridge and set it on the counter to come to room temperature. This will ensure an even cook. Since tuna doesn't take long to grill at all, prepare your veggies and get your bowl set up before grilling the tuna. It should go without saying, but don't feel obligated to make your bowl fancy. I had to make mine look pretty, because I had to entice you to come see this recipe ;)

Grilled Ahi Tuna

• Bring a charcoal or stove-top cast-iron grill to high heat. Brush the fish with olive oil, and sprinkle with a generous pinch of salt and pepper on each side. Carefully place the steaks onto the grill and grill each side for 2 to 2.5 minutes. The center should be raw, like sushi. If you overcook it, the tuna will be rubbery, dry, and overall unpleasant.

  Let the tuna rest for about five minutes, then slice across the grain into 1/2 inch pieces. Lay the tuna over your salad bowl, drizzle with the vinaigrette, and dig in.