Halibut and Roasted Vegetable Quinoa Bowl

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Garlic (2 cloves, minced)
• Lemon juice (2 tablespoons)
• Olive oil (2 tablespoons)
• Quinoa (1 cup, cooked)
• Cherry tomatoes (1 cup)
• Red onion (1/2, sliced)
• Bell peppers (1, sliced)
• Zucchini (1, sliced)
• Halibut fillets (2 fillets)

Instructions

1. Preheat the oven to 400°F.
2. Place the sliced zucchini, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, season the halibut fillets with salt, pepper, minced garlic, and lemon juice.
5. Heat a grill pan or skillet over medium-high heat. Cook the halibut fillets for 3-4 minutes per side, or until they are cooked through and flaky.
6. To assemble the bowls, divide the cooked quinoa between two bowls. Top with the roasted vegetables and grilled halibut fillets.
7. Garnish with fresh parsley and drizzle with additional lemon juice, if desired.
8. Serve hot and enjoy!