Rinse the quinoa under cold water. Add to a medium saucepan with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.

Pat the tuna steaks dry with a paper towel. Season both sides generously with salt and pepper.

Heat a cast iron skillet or grill pan over medium-high heat. Add a small drizzle of oil. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or 4-5 minutes per side for fully cooked. Let rest for 2 minutes, then slice.

While the tuna rests, prep your veggies — slice the red onion, dice the tomatoes, and slice the avocados. Thaw and drain the edamame if needed.

In a small bowl, whisk together the mayonnaise and sriracha until smooth. Taste and adjust the heat to your preference.

Divide the cooked quinoa between 4 bowls. Top with sliced tuna, edamame, red onion, tomato, and avocado. Drizzle with spicy mayo or sprinkle with everything bagel seasoning. Serve immediately and enjoy!