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