Roasted Fish and Veggies with Quinoa and Pine Nuts

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
  • 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
Directions: Preheat oven to 400°F and line a 9- x 13-inch baking pan with parchment paper. Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ teaspoon salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes. 

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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