Swordfish and Quinoa Bowls

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 1/4 cup, crumbled
• Kalamata olives - 1/4 cup, pitted and halved
• Red onion - 1/4 cup, thinly sliced
• Cucumber - 1, diced
• Cherry tomatoes - 1 cup, halved
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Lemon - 1, juiced
• Vegetable broth - 2 cups
• Quinoa - 1 cup
• Swordfish steaks - 2, about 6 ounces each

Instructions

1. Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. Preheat the grill or grill pan over medium-high heat. Season the swordfish steaks with salt, pepper, and half of the lemon juice. Grill for 4-5 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing into strips.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and fresh parsley. Drizzle with olive oil and the remaining lemon juice. Season with salt and pepper to taste. Toss to combine.
4. Divide the quinoa mixture into bowls and top with the grilled swordfish strips. Serve immediately.