Blood Orange Snapper – Il Fusti

Ingredients

• 1/2 cup quinoa, rinsed
• A dash of Kosher salt
• 4 skin-on snapper fillets (about 5 ounces each)
• 1 teaspoon fennel seeds, coarsely chopped
• Freshly ground pepper
• 3 tablespoons Il Fusti Blood Orange Olive Oil
• 2 oranges, plus juice of 1/2 orange
• 2 tablespoons white wine vinegar
• 1 small shallot, thinly sliced and separated into rings
• 1 5-ounce package baby kale (about 8 cups)
• 1/3 cup toasted sunflower seeds