Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Dawn Perry

Gallery

Credit: Squire Fox

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the quinoa according to the package directions. Toss with the snap peas, scallions, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.

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  • Heat broiler. Pulse the roasted red peppers, the remaining 1 tablespoon of oil, orange zest, vinegar, crushed red pepper, and ¼ teaspoon each salt and black pepper in a food processor until smooth.

  • Place the fish on a rimmed baking sheet. Spread the red pepper mixture, dividing evenly, over the fish. Broil until opaque throughout, 6 to 8 minutes.

  • Serve the fish with the quinoa salad. Sprinkle with the cilantro.

Nutrition Facts

506 calories; fat 17g; saturated fat 2g; cholesterol 59mg; sodium 605mg; protein 47g; carbohydrates 39g; sugars 5g; fiber 5g; iron 7mg; calcium 190mg.
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