Pesto-Topped Sole With Roasted Vegetables & Quinoa

• 4 portions of sole fillet (I use tilapia when I can't get sole)
• 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic)
• 1 pint grape or cherry tomatoes, halved
• 2 small zucchini, sliced in 1/2 inch rounds, then quartered
• 2 yellow squash, also sliced & quartered
• 3 medium carrots, julienned
• 2 cups quinoa
• 2.5 cups water
• kosher salt & fresh ground black pepper
• 1.5-2 tablespoons olive oil

1. Preheat oven to 400 degrees F. rnTake the prepared vegetables and place in a roasting pan. Liberally salt and pepper the veggies, then drizzle with olive oil and toss to coat. Roast in oven for 25-30 minutes.
2. Start boiling the water for the quinoa. Add 1-2 tsp of kosher salt to water for flavoring.
3. While veggies are roasting, prepare the fish. Pat fillets dry and portion into single-serving size pieces. Place (with lighter side up) in a second baking dish and spoon pesto onto the fillets. Spread to an even coating covering the entire surface of the piece of fish. This usually takes about 1T pesto/piece of fish, but use as much as you like.
4. Add quinoa to the water when it has reached a boil. Stir briefly, then cover and cook on low heat for 12-15 minutes until water has been completely absorbed.
5. As soon as you cover the quinoa, place the pan with the fish in the oven. Cook 10-15 minutes, depending on the size of your fillets. When fish is done, it will flake when tested using a fork.
6. Assemble the fish and veggies on top of the quinoa and enjoy!

fillet, pesto, grape, zucchini, yellow squash, carrots, quinoa, water, kosher salt, olive oil

Taken from food52.com/recipes/16227-pesto-topped-sole-with-roasted-vegetables-quinoa (may not work)