Name: Grilled Swordfish with Quinoa and Roasted Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g swordfish; 100 g quinoa; 100 g zucchini; 100 g bell pepper; 100 g cherry tomatoes; 2 tbsp olive oil; 1 item lemon; 2 clove garlic; 10 g parsley; 1 tsp salt; 1 tsp black pepper

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Grilled Swordfish with Quinoa and Roasted Vegetables

Grilled Swordfish with Quinoa and Roasted Vegetables

A balanced dinner featuring grilled swordfish, quinoa, and a medley of roasted vegetables.

Ingredients:

200
g
swordfish
100
g
quinoa
100
g
zucchini
100
g
bell pepper
100
g
cherry tomatoes
2
tbsp
olive oil
1
item
lemon
2
clove
garlic
10
g
parsley
1
tsp
salt
1
tsp
black pepper

Preparation Time: 40 minutes

Instructions:

Preheat the oven to 200°C.
Cook quinoa according to package instructions.
Slice zucchini and bell pepper into strips. Halve cherry tomatoes.
Place vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
Roast vegetables in the oven for 20 minutes.
Heat a grill pan over medium-high heat. Brush swordfish with remaining olive oil and season with salt and pepper.
Grill swordfish for about 3-4 minutes on each side until cooked through.
In a small bowl, mix lemon juice, minced garlic, and chopped parsley.
Serve grilled swordfish over quinoa with roasted vegetables. Drizzle with lemon-parsley dressing.

Nutrition	Per Serving 650 g	Per 100g
Energy	800 kcal	123 kcal
Protein	45 g	6.9 g
Fibre	12 g	1.8 g
Salt	2 g	0.3 g
Sugar	8 g	1.2 g
Carbohydrates	70 g	10.8 g
Fat	40 g	6.2 g

200
g
swordfish
100
g
quinoa
100
g
zucchini
100
g
bell pepper
100
g
cherry tomatoes
2
tbsp
olive oil
1
item
lemon
2
clove
garlic
10
g
parsley
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Cook quinoa according to package instructions.

Slice zucchini and bell pepper into strips. Halve cherry tomatoes.

Place vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.

Roast vegetables in the oven for 20 minutes.

Heat a grill pan over medium-high heat. Brush swordfish with remaining olive oil and season with salt and pepper.

Grill swordfish for about 3-4 minutes on each side until cooked through.

In a small bowl, mix lemon juice, minced garlic, and chopped parsley.

Serve grilled swordfish over quinoa with roasted vegetables. Drizzle with lemon-parsley dressing.

Grilled Swordfish with Quinoa and Roasted Vegetables Grilled Swordfish with Quinoa and Roasted Vegetables

Ingredients:

Preparation Time: 40 minutes

Instructions:

Grilled Swordfish with Quinoa and Roasted Vegetables

Grilled Swordfish with Quinoa and Roasted Vegetables