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)
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.
Follow the directions on the package of the quinoa.
Dice the medley tomatoes into quarters. Place in a bowl and coat with olive oil, cilantro, red onion (optional) and lime juice.
Take a spoon a carve out a little of the avocado to form a “boat”.
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!