Teresa's Recipes
Grilled Swordfish and Quinoa Mediterranean Bowls
Dive into the vibrant flavors of the Mediterranean with these Grilled Swordfish and Quinoa Bowls. Packed with protein, fresh vegetables, and tangy feta cheese, this dish is not only visually stunning but also a hearty meal that celebrates the bounty of the sea. Each bowl is a delightful mix of juicy grilled swordfish, fluffy quinoa, and a medley of fresh herbs and vegetables, drizzled with a zesty lemon-olive oil dressing that brings everything together. It's a perfect dish for summer gatherings or a nutritious weeknight dinner!
Ingredients
- 1 cup, rinsed Quinoa
- 2 cups Vegetable broth
- 2 (6 oz each) Swordfish steaks
- to taste Salt
- to taste Black pepper
- 1, juiced (divided) Lemon
- 3 tablespoons (divided) Olive oil
- 2 cloves, minced Garlic
- 1/2, diced Red onion
- 1, diced Cucumber
- 1 cup, halved Cherry tomatoes
- 1/2 cup, pitted and sliced Kalamata olives
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, chopped Fresh parsley
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 38g
- Protein: 35g
- Sodium: 500mg
- Sugar: 3g
Instructions
- In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Preheat the grill or grill pan over medium-high heat. Season the swordfish steaks with salt, pepper, and half of the lemon juice. Grill for 4-5 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing into strips.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and fresh parsley.
- In a small bowl, whisk together the remaining lemon juice, garlic, and 2 tablespoons of olive oil. Drizzle this dressing over the quinoa mixture and season with salt and pepper to taste. Toss to combine.
- Divide the quinoa mixture into bowls and top each with grilled swordfish strips. Drizzle with the remaining olive oil if desired and serve immediately.
Tips
- For extra flavor, marinate the swordfish in a mixture of olive oil, lemon juice, and minced garlic for 30 minutes before grilling.
- Feel free to substitute the swordfish with other firm fish like tuna or salmon, or even grilled chicken for variation.
- Add some spice by including red pepper flakes or a dash of smoked paprika in the dressing.