Roasted Fish and Veggies with Quinoa and Pine Nuts - 4 Better Health

Name: Roasted Fish and Veggies with Quinoa and Pine Nuts - 4 Better Health
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; 1/4 teaspoon fine sea salt, divided; 4 (3-ounce) pieces mild white fish fillet (don't recommend swordfish or tuna due to their high mercury load); Zest and juice of 1 lemon; 1 cup quinoa, cooked according to package directions; 3 tablespoons chopped cilantro; 3 tablespoons toasted pine nuts, chopped

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Roasted Fish and Veggies with Quinoa and Pine Nuts

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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
1/4 teaspoon fine sea salt, divided
4 (3-ounce) pieces mild white fish fillet (don't recommend swordfish or tuna due to their high mercury load)
Zest and juice of 1 lemon
1 cup quinoa, cooked according to package directions
3 tablespoons chopped cilantro
3 tablespoons toasted pine nuts, chopped