Farm to Feast: Red Snapper with Red Quinoa Salad

20170605_185425-600x450.jpg

Sometimes, you just get inspired! Walking through the grocery store, I had a vision of what I wanted to make for dinner. Something light, gluten free, with lots of color and tons of flavor! Here it is, and, man, was it good!

Ingredients:

Red snapper filets, about 3 oz each

1 cup dried red quinoa

2 cups fresh spinach leaves

1/4 cup chopped Italian parsley

1/4 cup chopped red onion

1/4 cup chopped red bell peppers

1/4 cup chopped yellow peppers

1/4 cup chopped mango

1/2 cup mandarin oranges

1/2 cup fresh orange juice

1/2 tsp fresh orange zest

3 tbsp lime juice

3 cloves garlic, minced

1/3 cup extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation:

Cook quinoa according to package directions. Once done, remove from heat.

Meanwhile, cook snapper on a foil lined sheet pan, at 425° for 13 - 15 minutes, or until opaque inside.

Place orange juice, zest, lime juice, garlic, salt and pepper in a bowl. Add in olive oil and whisk until combined. Add in chopped parsley.

Add spinach leaves, peppers and onions.

Once the quinoa is cooled (but still warm) add it to the bowl and toss with the other ingredients to wilt the spinach. Add in mandarin oranges and mango.

Plate the salad and then the fish on top.