Halibut and Roasted Vegetable Quinoa Bowl

Ingredients

• Quinoa (1 cup, rinsed)
• Water or broth (2 cups)
• Halibut fillets (4 pieces (about 6 ounces each))
• Zucchini (1 medium, sliced)
• Bell peppers (2, any color, sliced)
• Red onion (1 medium, sliced)
• Cherry tomatoes (1 cup, halved)
• Olive oil (3 tablespoons, divided)
• Garlic (2 cloves, minced)
• Lemon juice (2 tablespoons, plus more for garnish)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to evenly coat the vegetables.
3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, prepare the quinoa by combining 1 cup of rinsed quinoa with 2 cups of water or broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
5. Season the halibut fillets with salt, pepper, minced garlic, and 2 tablespoons of lemon juice. Allow to marinate for about 10 minutes.
6. Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Cook the halibut fillets for 3-4 minutes per side, or until they are cooked through and flaky, ensuring not to overcrowd the pan.
7. To assemble the bowls, divide the cooked quinoa among four bowls. Top with an even portion of the roasted vegetables and grilled halibut fillets.
8. Garnish with fresh parsley and drizzle with additional lemon juice for brightness.
9. Serve hot and enjoy your delicious and healthy meal!