package baby spinach (or use fresh or frozen spinach)
2 cups chicken or vegetable broth (low-sodium)
4 cloves garlic, minced
1 lb of white fish (halibut, cod, tilapia, etc.)
1 lemon or lemon juice
1 teaspoon dill
1 cup quinoa
1 lb mushrooms, sliced
1 tablespoon olive oil
Salt and pepper and garlic powder, to taste
Directions
Preheat oven to 400 degrees F.
In small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a summer, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Quinoa should be able to be stirred with little to no liquid leftover after 20 minutes.
In a small bowl, mix lemon juice, dill and salt and pepper and garlic powder (if using).
Gently rub the above spice mixture to the top of the fish fillet(s) and add lemon juice on top of that.
Bake fish until it’s white and flaky, about 10-12 minutes in a baking dish or on a baking sheet.
While the fish is baking, peel and mince the garlic, thinly slice mushrooms and wash and destem (optional) spinach.
Heat a skillet over medium heat and add about 1 tablespoon of olive oil.
Add garlic and cook for about 30 seconds or until fragrant then add mushrooms and season with salt and pepper. Stir occasionally to cook until softened, about 4-5 minutes.
Add spinach in and cook until wilted, about 1-2 minutes.
To serve add layer quinoa, spinach and mushroom mixture and top with fish fillet. Enjoy!
Nutrition Information:
4 servings: 361 calories. 8g fat, 21g carbohydrates, 52g protein