Recipe: <!-- -->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. We garnish the finished dish with cilantro and pine nuts, but a combination of basil and almonds or...
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Ingredients
- 2 carrots, cut into 2-inch sticks
- 1 large yellow bell pepper, cut into 2-inch sticks
- 1 1/2 cups grape tomatoes
- 1 red onion, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 1/4 teaspoon fine sea salt, divided
- 4 pieces (3-ounce) mild white fish fillet such as cod, tilapia or flounder
- 1 lemon, zest and juice of
- 2 cups cooked quinoa*
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons toasted pine nuts, chopped
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