✤1 cup (180g) uncooked quinoa, rinsed and drained
✤2 tbsp olive oil
✤4 white fish filets, 5-6 oz each
✤4 tsp Cajun seasoning
✤2 tsp salt
✤3/4 cup 0% fat plain Greek yogurt
✤1 tbsp lime zest
✤1 tsp lime juice
✤1/4 tsp cumin
✤4 cups (~120g) packed baby kale
✤1 ripe avocado, peeled, pitted and thinly sliced
❖Prepare quinoa according to package directions.
❖In a large skillet, heat the oil over medium heat until shimmering. Pat each fish filet dry with paper towel, then season each filet with 1 tsp Cajun seasoning and 1/2 tsp salt (or to taste). Cook 2-3 minutes per side, or until fish is slightly browned and just starts to flake. Set aside.
❖In a small bowl, stir together the yogurt, lime zest, lime juice & cumin.
❖In a large bowl, toss the quinoa & kale together. Divide between 4 bowls, top each with fish, sliced avocado & dollop of the yogurt crema.
