Fast & Easy Homemade Dinner

Looking for a quick dinner to throw together on a work night that tastes delicious and stands up to the health test?! Look no further! I have an easy, delicious and nutritious meal for you to make when there is very little time to get a good dinner on the table. This is the perfect dinner when faced with not having a ton of time and looking at takeout as your only realistic meal for dinner. Believe me good meals do not have to take FOREVER to prepare. Simple is always best!

I will let you know where I got the ingredients from as I list them so that you can see how painless this whole process can be!

Mahi-Mahi – Brussels Sprouts – Spinach Avocado Cilantro Lime Quinoa

Ingredients:

Mahi Mahi (Costco)

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Brussels Sprouts (Costco)

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Quinoa (Costco)

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Avocado (Costco)

Spinach (Costco)

organic-spinach

Olive Oil (Costco)

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Himalayan Pink Salt (Costco)

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Black Pepper (Costco)

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Lemon (Whole Foods)

Cilantro (Whole Foods)

Lime (Whole Foods)

Paprika (Whole Foods)

Garlic (Whole Foods)

Directions:

Preheat oven to 400*

Mahi-Mahi – coat both sides with olive oil, salt, pepper and paprika. Place the fish on a aluminum foil lined baking sheet and squeeze lemon over them liberally. Cook on 400* for 12-20 minutes depending on the size of the mahi mahi steaks.

Brussels Sprouts – cut the end off of the brussels sprouts and discard. Chop them all in half and wash thoroughly. Place in a bowl and pour some olive oil, salt, pepper and 2 cloves of minced garlic. Toss so the brussels are well coated . Line a baking dish with aluminum foil and pour the brussels out onto the baking dish. Spread them out so they aren’t overlapping. Cook on 400* for about 18-20 minutes.

Quinoa – Cook 1 cup of quinoa with 2 cups of chicken broth. Always use chicken broth when cooking quinoa, as it adds much more flavor. Cook the quinoa as according to the package directions. While it is cooking cup a cup or more of coarsely chopped spinach in a bowl. When the quinoa is finished cooking pour it immediately over the spinach. The heat will cause the spinach to wilt slightly.

Meanwhile, add about 1/2 cup olive oil, salt, pepper, clove of garlic, handfuls of cilantro, and juice of one (juicy) lime to a blender. When this is blending take the time to chop up an avocado.

Now you can plate it…..Put the quinoa and spinach mixture on your plate, add avocado over it and the cilantro lime sauce.

**the cilantro lime sauce is also delicious as a salad dressing or as a little extra flavor for the fish.

ENJOY! Just as simple as that you have a delicious and nutritious meal!!!

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#ourprimallife #fishrecipes #30minutemeals #quinoarecipes #cooking

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