Red & White Quinoa Bowl with Swordfish and Avocado

If you are looking for a super healthy and delicious lunch or dinner idea, I think we have a very good option. This Quinoa Bowl with Swordfish and Avocado is definitely a winner. If you haven’t tried swordfish, now is the time and your kitchen is the place.

Swordfish is the steak of the sea and it manages to be both thick and light. I marinated this beautiful slab of fish with a herb and citrus infused marinade that I think you’re going to love. This Quinoa Bowl with Swordfish and Avocado is a great meal that helps you start the new year in the right direction.

But that’s not all. I also made red and white quinoa, roasted mini-red bell peppers, slices of avocado, and thin strips of roasted onion. This is a meal that manages to fill you up without feeling overloaded and. It is also packed with foods that’ll give you energy and is light on calories.

Quinoa Bowl with Swordfish and Avocado Recipe

Ingredients:

• 1 1/2 lb swordfish filet
• 1 cup of red and white quinoa mix
• 1 avocado, peeled and sliced
• 1 small yellow onion, thinly sliced and pulled apart into strings
• 3-4 mini-red bell peppers

Marinade Ingredients:

• 1 garlic clove, minced
• 1 tablespoon lime zest
• Juice of one lime
• 1 tbsp ginger root, peeled and chopped fine
• 2 tablespoons cilantro, chopped fine
• 2 tablespoons lemon thyme, chopped fine
• 1/2 tablespoon rosemary, chopped fine
• 3 1/2 tablespoons extra virgin olive oil
• sea salt and freshly cracked black peppercorns to taste

Directions: 

1. Prepare the red and white quinoa according to package directions.In a non-stick skillet over med-high heat add one tablespoon of extra virgin olive oil. When the pan is hot add think strings of sliced onions. When the onion are golden brown and crispy remove them from the skillet and only a plate lined with paper towels. Roast the mini-red bell peppers in the same skillet until you get dark char marks and the pepper is soft. Remove peppers from the skillet and set them aside.
2. In a bowl combine  garlic, lime zest, the juice of one lime, ginger, cilantro, lemon thyme, rosemary, extra virgin olive oil, sea salt and freshly cracked black peppercorns.
3. Brush swordfish filet on both sides with the marinade and allow the filet to rest in high-sided shallow pan, let the marinaded fish stand for 25 minutes.
4. Place a cast iron or non-stick skillet over med-high heat, when the skillet is hot cook the swordfish for 3-4 minutes per side.
5. Remove the swordfish from the pan and let it rest for 10 minutes.
6. Add a cup of quinoa into a bowl, top with swordfish, roasted mini-red bell peppers, avocado and crispy onion.
7. Serve.
   

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5 from 1 vote

Red & White Quinoa Bowl with Swordfish and Avocado

Author D Durand Worthey

Ingredients

• ▢ 1 1/2 lb swordfish filet
• ▢ 1 cup of red and white quinoa
• ▢ 1 avocado peeled and sliced
• ▢ 1 small yellow onion thinly sliced and pulled apart into strings
• ▢ 3-4 mini-red bell peppers
• ▢ 1 garlic clove minced
• ▢ 1 tablespoon lime zest
• ▢ Juice of one lime
• ▢ 1 tbsp ginger root peeled and chopped fine
• ▢ 2 tablespoons cilantro chopped fine
• ▢ 2 tablespoons lemon thyme chopped fine
• ▢ 1/2 tablespoon rosemary chopped fine
• ▢ 3 1/2 tablespoons extra virgin olive oil
• ▢ sea salt and freshly cracked black peppercorns to taste

Instructions

• Prepare the red and white quinoa according to package directions.
• In a non-stick skillet over med-high heat add one tablespoon of extra virgin olive oil. When the pan is hot add think strings of sliced onions. When the onion are golden brown and crispy remove them from the skillet and only a plate lined with papertowels.
• Roast the mini-red bell peppers in the same skillet until you get dark char marks and the pepper is soft. Remove peppers from the skillet and set them aside.
• In a bowl combine garlic, lime zest, the juice of one lime, ginger, cilantro, lemon thyme, rosemary, extra virgin olive oil, sea salt and freshly cracked black peppercorns.
• Brush swordfish filet on both sides with the marinade and allow the filet to rest in high-sided shallow pan, let the marinaded fish stand for 25 minutes.
• Place a cast iron or non-stick skillet over med-high heat, when the skillet is hot cook the swordfish for 3-4 minutes per side.
• Remove the swordfish from the pan and let it rest for 10 minutes.
• Add a cup of quinoa into a bowl, top with swordfish, roasted mini-red bell peppers, avocado and crispy onion.
• Serve.

More Fish Recipes:

Salmon with Pomegranate Tea Glaze

Lemon Basil Catfish

Tilapia Bruschetta Sandwich

Savory Salmon, Cranberry, and Pineapple Salad

Panko Salmon Cakes

Broiled Catfish with Artichokes and Tomatoes

Chili Garlic Salmon Jerky Recipe