Swordfish with Quinoa Salad


Swordfish with Quinoa Salad

This is an easy dish to prepare.  The most difficult part is chopping the vegetables.  I grilled the fish and it came out very moist.

Swordfish is seasoned with ground pepper and chopped tarragon.  Place on a hot grill and cook for a few of minutes on each side.  How long will depend on how hot your grill is.  Do not overcook.  Remove to a serving plate.

 

Quinoa SaladSONY DSC

Ingredients:

2 cups water

1 cup quinoa

1 Zucchini, diced

¼ Red onion, diced

1 Bell pepper, diced (your favorite color)

3 Scallions, Chopped

2 tbsp. Olive oil

Jamaican Seasoning, as much as you like

Garden tomatoes

Directions:

Bring the water to a boil in a medium sauce pan.  Once boiling add the quinoa, stir and bring back to boil.  Reduce heat to low and let cook covered until all the water is absorbed and the quinoa is tender.  Set aside to cool.

Place the diced vegetables in a bowl, add the cooled quinoa and combine.  Season the salad with Jamaican seasoning, as much as you like.  Add the olive oil and combine.  To serve place in a ½ cup measuring cup and compact.  Place upside down on the plate and remove the measuring cup slowly.  Serve with the swordfish.  I finished the plate with just picked tomatoes.

 

Get involved, leave a comment about anything you have read here. Love to hear from you all.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s