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Roasted Fish and Veggies with Quinoa and Pine Nuts
WHOLE FOODS MARKET11Ingredients
75Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 carrots (cut into 2-inch sticks)
- 1 yellow bell pepper (large, cut into 2-inch sticks)
- 1 1/2 cups grape tomatoes
- 1 red onion (halved and thinly sliced)
- 3 cloves garlic (finely chopped)
- 1/4 tsp. fine sea salt (divided)
- 12 oz. white fish fillet (mild, such as cod, tilapia or flounder)
- 1 lemon (zest and juice of)
- 2 cups cooked quinoa
- 3 Tbsp. chopped fresh cilantro
- 3 Tbsp. toasted pine nuts (chopped)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium220mg9% |
| Potassium860mg25% |
| Protein23g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A120% |
| Vitamin C150% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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