I’ve had some digestive issues lately so I’ve been veering away from meat and switching my diet up, a tad!  I’ve been eating a “paleo-like” diet for almost 4 years straight now so I wanted to try to incorporate other natural whole foods back into my diet – time to switch it up!  Change is good!!   This was a very impulsive creation I put together in one of my moments of getting home late and needing something delicious but quick to eat!  As most of you know, I love avocado, cilantro and lime so this was a no-brainer for me as it’s a good “go-to”.  However, I’ve added some quinoa on top of this for some complex carbs, extra protein and of course flavor!

Ingredients (1 Serving)

• 1 Filet Fish of your Choice (pictured is swordfish)
• 1/2 Cup Medley Tomatoes (Yellow, Orange, Red cherry tomatoes)
• 1/2 Cup Diced Cilantro
• 1 Avocado
• 1/4 Cup Cooked Rainbow Quinoa
• 1 Lime
• Salt/Pepper/Garlic Powder/Olive Oil for seasoning
• 1/4 Red Onion (optional)

Directions:

Swordfish:

Heat your grill on medium heat.  Coat the swordfish in salt/pepper/garlic powder and olive oil for flavor.   Place on the grill and cook 5-8 mins on each side depending on the thickness of the swordfish.

Quinoa:

Follow the directions on the package of the quinoa.

Tomato Salad:

Dice the medley tomatoes into quarters.  Place in a bowl and coat with olive oil, cilantro, red onion (optional) and lime juice.

Avocado:

Take a spoon a carve out a little of the avocado to form a “boat”.

Putting together:

Dice the swordfish into chunks and mix together with the quinoa and tomato salad.  Squeeze lime juice on top and mix together.

Scoop into the avocado boats and top with a little extra quinoa and cilantro for extra flavor and decoration!

Eat up and enjoy!