Red & White Quinoa Bowl with Swordfish and Avocado
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.