Grilled Fish and Vegetable Quinoa Medley

• 1/2 lb. (225 g) fresh mushrooms, sliced
• 1 red pepper, cut into 1-inch-wide strips
• 1/2 red onion, sliced
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 4 halibut fillets (1 lb./450 g)
• 2-2/3 cups hot cooked quinoa
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1/4 cup chopped fresh parsley

1. Heat greased barbecue to medium-high heat.
2. Toss vegetables with 2 Tbsp.
3. dressing; place in grill basket.
4. Brush fish with remaining dressing.
5. Grill fish, skin sides down, 10 min.
6. or until fish flakes easily with fork, turning after 5 min.
7. Meanwhile, grill vegetables 5 to 8 min.
8. or until crisp-tender, turning occasionally.
9. Combine quinoa and cheese; spoon onto platter.
10. Top with fish, vegetables and parsley.

fresh mushrooms, red pepper, red onion, olive oil, quinoa, cheese, parsley

Taken from www.kraftrecipes.com/recipes/grilled-fish-vegetable-quinoa-medley-180859.aspx (may not work)