CILANTRO LIME QUINOA WITH LEMON BAKED FISH AND VEGETABLES

INGREDIENTS:

1 Cup Quinoa (Cook according to package instructions, I like to cook it in vegetable broth)

1/4 Cup chopped Cilantro

Juice from one lime

Salt, Pepper and Garlic Powder for seasoning.

3 Tilapia fish fillets (or fish of your choice)

1 Lemon

2 Garlic Cloves (Crushed)

Salt, pepper and red pepper flakes are option if you like a little kick to it. 

6 tbsp olive oil 

1 Bunch Asparagus

Petite purple potatoes 

LET'S GET COOKING:

Preheat oven to 400°F

Line a baking sheet with parchment.  Arrange the asparagus on the left side followed by the potatoes cut in half.  On a separate working surface start prepping the fish by adding salt, pepper, red pepper flakes, crushed garlic and 2 tbsp olive oil.  Give it a good rub with your hands to spread evenly the marinade over the two sides of the fish. 

Slice the lemon in thin slices

In a parchment bag (You can find them on Amazon, WholeFoods, or you can make your own by folding parchment paper into a little pouch) place the fish inside and arrange some of the lemon slices on top of it.  Seal by folding it against the baking sheet. 

Season the asparagus and potatoes by adding salt, pepper, red pepper flakes and olive oil to taste.

Bake for 30 minutes.

In the mean time cook your quinoa according to directions and fluff with a fork once cooked.  

Tips for successfully cooking quinoa: Bring to a boil and then turn it down to a simmer and cover it.  Let it cook until it doubles in size.  Let it cool for a couple of minutes before fluffing with fork.  It turns perfect every time. 

Add chopped cilantro and the juice from the lime.  Mix together to combine. Then season to taste with the salt, pepper and garlic powder. 

By the time you are done with the quinoa, your fish and vegetables should be ready to come out of the oven. 

Plate it and there you have it.  One healthy meal, that is easy, delicious and on the table in 30 minutes. 

Enjoy!