This easy, colorful meal is roasted in a parchment-paper-lined pan to avoid the need for added oil. You can garnish the finished dish with cilantro and pine nuts, but a combination of basil and almonds or walnuts and parsley would be delicious as well. I have recently found that I LOVE the roasted Edaname (which is roasted soy beans) better than the pine nuts! Check out the health benefits of Quino HERE
Ingredients:
- 2 carrots, cut into 2-inch sticks
- 1 large yellow bell pepper, cut into strips
- 1 1/2 cups grape tomatoes
- 1 red onion, halved and thinly sliced
- 3 garlic cloves, finely chopped (or used the already minced garlic)
- 1/4 teaspoon fine sea salt, divided
- 4 (3-ounce) pieces mild white fish fillet such as tilapia or flounder
- Zest and juice of 1 lemon
- 1 cup quinoa, cooked according to package directions
- 3 tablespoons chopped cilantro
- 3 tablespoons toasted pine nuts, chopped
Stir vegetables, arrange fish on top and sprinkle with remaining ⅛ teaspoon salt, lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with the quinoa and sprinkle with cilantro and pine nuts.
Nutrition
Per serving: 330 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol, 220mg sodium, 40g total carbohydrate (6g dietary fiber, 8g sugar), 26g protein
Adapted from: Whole Foods Market
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