SafePlates

Ingredients

• 4 rainbow trout fillets (about 6 oz or 170 g each)
• 1 cup quinoa (190 g)
• 2 cups water (480 mL)
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 1 small red onion, finely chopped
• 2 medium zucchinis, thinly sliced
• 2 tbsp olive oil (30 mL), plus extra for drizzling
• 1 tsp smoked paprika (5 g), plus extra for seasoning the trout
• 1 tsp garlic powder (5 g)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges (optional, for serving)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. While the quinoa is cooking, prepare the vegetables. Toss the diced bell peppers, finely chopped red onion, and thinly sliced zucchinis with 2 tbsp of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
4. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Season the trout fillets with salt, pepper, and a sprinkle of smoked paprika. Place the fillets skin-side down in the skillet. Cook for about 4-5 minutes on each side or until the skin is crispy and the fish flakes easily with a fork.
5. To serve, divide the quinoa among plates, top with roasted vegetables, and place a trout fillet on top of each. Garnish with fresh parsley and optionally drizzle with a little more olive oil and serve with a wedge of lemon.

Tip

Enjoy this colorful, dairy-free, and nutritious meal that's perfect for a healthy dinner.