Grilled Swordfish and Quinoa Mediterranean Bowls

Ingredients

• Quinoa (1 cup, rinsed)
• Vegetable broth (2 cups)
• Swordfish steaks (2 (6 oz each))
• Salt (to taste)
• Black pepper (to taste)
• Lemon (1, juiced (divided))
• Olive oil (3 tablespoons (divided))
• Garlic (2 cloves, minced)
• Red onion (1/2, diced)
• Cucumber (1, diced)
• Cherry tomatoes (1 cup, halved)
• Kalamata olives (1/2 cup, pitted and sliced)
• Feta cheese (1/2 cup, crumbled)
• Fresh parsley (1/4 cup, chopped)

Instructions

1. 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.
2. 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.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and fresh parsley.
4. 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.
5. Divide the quinoa mixture into bowls and top each with grilled swordfish strips. Drizzle with the remaining olive oil if desired and serve immediately.