Black Bean Quinoa with Swordfish Steaks
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 58 min.
Ready in
Ingredients
for
4
- For Grilled Swordfish
- ¼ cup good-quality olive oil
- 1 Tbsp chopped, fresh mint
- 2 Tbsps fresh Lime juice
- 2 Tbsps chopped, fresh cilantro
- 1 clove garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 Swordfish fillet (150-175 g | 5-6 oz)
- ½ cup prepared Salsa verde (to garnish)
- For Corn and Black Bean Quinoa
- 1 cup Quinoa (may substitute the multi-color)
- 2 cups water
- 1 ½ cups canned black beans (rinsed and drained)
- 1 ½ cups Corn kernel (fresh or frozen)
- 1 scallion (green onion)
- ¼ cup fresh cilantro (finely chopped)
- 1 Tbsp olive oil
- 1 Tbsp fresh Lime juice
- 2 Tbsps jarred, slices Jalapeño
- 1 tsp Cumin
- 2 Tbsps Agave syrup
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 fresh Lime (rinsed and cut into wedges; to serve)
Preparation steps
1.
For Grilled Swordfish:
2.
Prepare the grill for direct grilling and heat to medium-high. Whisk the olive oil, mint, lime juice, cilantro, and garlic in a medium bowl to blend. Season the mixture to taste with salt and pepper.
3.
Brush the swordfish steaks with the lime and olive oil mixture. Grill the steaks until just cooked through, about 3 to 4 minutes per side (depending on thickness of steaks). Spoon salsa verde sauce over the swordfish and serve on a bed of quinoa.
4.
For Corn and Black Bean Quinoa:
5.
In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until thje water is absorbed, about 15 to 20 minutes.
6.
Mix the quinoa, black beans, corn, green onion, and cilantro in a large bowl.
7.
Mix the oil, lime juice, jalapeno slices, cumin, agave nectar, and salt and pepper in a small bowl.
8.
Pour the dressing over the salad and toss.
9.
Divide quinoa among serving plates and top with swordfish and salsa verde. Garnish with lime wedges.
