Mahi Mahi with Fresh Veggies and Quinoa
Have you tried mahi mahi with fresh veggies and quinoa? This recipe is perfect for a quick and easy weeknight dinner that is both satisfying and nutritious.
Ingredients
- About a cup of carrots 120g
- 1 medium zucchini
- 1 small red pepper
- 1 small green pepper
- ½ of a red onion
- 3 large gloves of garlic
- 2 tablespoon lemon juice
- 1 teaspoon dried dill
- Kosher Salt & Pepper
- 1 cup vegetable or chicken broth
- ¾ cup of Quinoa rinsed 126g
- 4 4 oz mahi mahi fillets
Instructions
- Preheat the oven to 425 degrees.
- Cut the carrots, zucchini, and peppers into thin long slices, like matchsticks. Slice the Red onion thin and run the garlic through a press.About a cup of carrots, 1 medium zucchini, 1 small red pepper, ½ of a red onion
- Add all the veggies into a large bowl and toss with lemon juice, dill and pinch of salt & pepper. I made this a few hours ahead trying to save time. Although, I don't think you have to. Honestly, I wanted to eat it raw! It was so pretty and fresh. (Maybe I'll base summer salad on this idea???)1 small green pepper, 3 large gloves of garlic, 2 tablespoon lemon juice, Kosher Salt & Pepper
- Add the dry, uncooked quinoa to a large casserole dish along with the cup of broth. Mix and spread to coat the bottoms.1 teaspoon dried dill, ¾ cup of Quinoa rinsed, 1 cup vegetable or chicken broth
- Lay the fillets on top of the quinoa. Sprinkle with a bit of Kosher Salt and pepper.4 4 oz mahi mahi fillets
- Top the fillets with the fresh veggie salad made earlier.
- Top and seal with aluminum foil. Bake for 30 minutes until the fish is flaky. Serve!
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 17gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 43mgSodium: 308mgPotassium: 773mgFiber: 5gSugar: 5gVitamin A: 6215IUVitamin C: 54mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!