One recipe from the Vancouver Sun is a quinoa dish that can be either a main or side dish. Another recipe calls for preparing salsa to serve with pistachio-crusted tuna. The Vancouver Sun publishes a wide variety of recipes.
For the quinoa recipe, rinse 1 cup quinoa under cold water, then drain. Melt 1 tablespoon butter over medium heat, and add 1 chopped onion and 1 diced carrot. Cover the pan, and cook until the vegetables soften.
Stir in the rinsed quinoa, and add 1 1/2 cups chicken broth. Season with salt, and bring the liquid to a boil. Reduce the heat, and simmer for 20 minutes. Allow to stand for five minutes, then drain excess liquid. Flavor the quinoa with 2 tablespoons chopped mint.
For the tuna recipe, prepare the salsa by blending 1 diced mini cucumber, 1 diced papaya, 1 diced mango, 2 chopped red chilies and 1 chopped red onion. Add 1/3 ounce grated ginger, the grated zest and juice of 2 limes, 2 tablespoons lemon juice, 2 tablespoons fish sauce and 4 tablespoons olive oil. Season with 2 tablespoons sugar, salt and black pepper.
Cut 2 1/4 pounds tuna loin into steaks, and brush with olive oil. Season with salt and pepper, and sear the steaks in a cast iron pan over high heat. Brush Dijon mustard over the steaks, and roll in a mix of pistachio pieces and lemon zest. Roast for six minutes, and serve with the salsa.