Cold tricolour quinoa with marinated courgettes and seared tuna

Cook quinoa: bring to a boil 600 ml of water, salt slightly, pour the quinoa previously rinsed and cook for 15-20 minutes stirring occasionally. At the end of cooking the water will be completely absorbed. 

In the meantime, grate the courgettes with a large grater and season with the juice of half a lemon, oil, salt, pepper and a few leaves of marjoram. Cut the cherry tomatoes and season with oil, salt, pepper, some basil leaves and the Taggiasche olives cut into rounds. 

When the quinoa is cooked, remove from the heat, season with vegetables and put it in Freddy with the blast chilling function for about 20 minutes. Blanch the tuna in a very hot pan for 1 minute per side and blast chill it in Freddy along with the quinoa. 
Cut the tuna into slices, season with a pinch of pepper and a drizzle of oil and serve over the quinoa cold.

You can prepare a large amount of quinoa and blast chilling the Freddy function before dressing it so that it can be stored in the refrigerator for up to 7 days as just done. When you want to consume it, all you have to do is remove the desired quantity from the refrigerator and season it as you like.

You can also decide to immediately consume a portion of quinoa and freeze the rest with Freddy’s shock freezing function so you can store it in the freezer for up to 8 months.