Black Bean Quinoa with Swordfish Steaks

For Grilled Swordfish:

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.

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.

For Corn and Black Bean Quinoa:

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.

Mix the quinoa, black beans, corn, green onion, and cilantro in a large bowl.

Mix the oil, lime juice, jalapeno slices, cumin, agave nectar, and salt and pepper in a small bowl.

Pour the dressing over the salad and toss.