Halibut with Sweet Potato and Kale Quinoa - Oxygen Magazine

Halibut with Sweet Potato and Kale Quinoa

This nutrient-packed halibut recipe is high in fiber, protein and omega-3 fatty acids.

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


  1. 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.
  2. 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.
  3. Lightly coat a large skillet with cooking spray and saute onions over medium heat until translucent. Transfer to a bowl and set aside.
  4. Saute kale in the same pan just until wilted.
  5. 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.
  6. 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

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