Ready in 50 minutes • Makes 4 servings
- Nonstick cooking spray
- 1 cup uncooked quinoa
- 1 medium sweet potato
- 1 cup yellow onion, chopped
- 1/3 cup olive oil
- 2 cups raw kale, chopped
- Dash each sea salt and pepper
- 4 4-oz. halibut fillets
- Bring quinoa to a boil in 2 cups of water, lower heat to a simmer, and cook covered 15 to 20 minutes, or until fluffy and liquid is absorbed.
- Meanwhile, preheat oven to broil. Cut sweet potato into bite-sized cubes. Bring 2 cups of water to a boil in a pot, add potatoes and cook 10 to 15 minutes or until soft. Drain.
- Lightly coat a large skillet with cooking spray and saute onions over medium heat until translucent. Transfer to a bowl and set aside.
- Saute kale in the same pan just until wilted.
- In a large bowl, combine cooked quinoa, sweet potato, kale and onions. Add olive oil and stir thoroughly to combine. Season with salt and pepper, to taste.
- Season halibut with salt and pepper and place on a baking sheet lined with aluminum foil. Cook under broiler about 3 minutes per side, or until fork tender. Serve with sweet potato quinoa.
Nutrients per serving: Calories: 531, Total Fats: 24 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 46 mg, Sodium: 156 mg, Total Carbohydrates: 39 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 38 g, Iron: 4 mg