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Grilled Fish Over Baby Kale and Quinoa

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Ingredients

Adjust Servings:
3-4 oz. salmon
1 cup cooked quinoa can sub. tilapia or mackere
1 cup mixed dark leafy greens
1/2 cup chopped tomatoes
1/2 cup English cucumber chopped
1 lemon lemon juice
2-3 Tbsp. fresh dill
salt to taste
ground black pepper to taste
1-2 Tbsp. extra virgin olive oil

Nutritional information

521
Calories
19.6
Total Fat
2.8g
Saturated Fat
38mg
Cholesterol
72mg
Sodium
15.9g
Total Carbohydrate
3.7g
Dietary Fiber
3.8g
Total Sugars
19.9g
Protein

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Grilled Fish Over Baby Kale and Quinoa

Features:
    • Serves 1
    • Medium

    Ingredients

    Directions

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    A wonderful summer meal that lean, green, and full of omega-3’s!  Substitute your salmon for tilapia or mackerel and your quinoa for any other whole grain such as millet, brown or wild rice.

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    Steps

    1
    Done

    Cook your fish

    Either use an outdoor grill or pan fry your fish with a drizzle of olive oil and salt/pepper. For grilling outdoors, it's best to use a grilling basket to avoid any sticking. You may also wrap in aluminum foil on the grill for more of a steamed version. When thoroughly cooked, top with juice of 1/2 lemon and sprigs of fresh dill.

    2
    Done

    Prep your veggies

    Lay out your mixed greens and top with your cooked quinoa, tomatoes, and cucumbers. You can season with a drizzle of olive oil, the rest of the lemon, and fresh dill. Salt and pepper to taste. Enjoy!

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