Mediterranean Barramundi Quinoa Bowls

Serves 4 Ingredients: 1 1/2 teaspoons - paprika, divided, 1/2 teaspoon - garlic powder, 1/2 teaspoon - kosher salt, plus more for seasoning, 1/4 teaspoon - cumin, 1/8 teaspoon - cinnamon, 1/2 cup plus 1 tablespoon - extra virgin olive oil, divided, 4 - 4-ounce skinless barramundi fillets, 4 cups - cooked quinoa (any variety), 1/4 cup - diced red onion, 1/4 cup - freshly squeezed lemon juice, 1/4 cup - fresh parsley, minced, 1/4 cup - fresh mint, minced, 1 cup - plain whole milk Greek yogurt, 1/2 - small clove garlic, finely grated, 1/4 - English cucumber, coarsely grated, 2 tablespoons - fresh dill, minced, 1 heaping cup - grape or cherry tomatoes, halved, 1 heaping cup - sliced English cucumbers, 1/2 cup - Kalamata olives, 1/4 cup - very thinly sliced red onion,
The Current Recipes
Light and Lean

Mediterranean Barramundi
Quinoa Bowls

  • 35m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect for Weeknights

  • Perfect for Friends

Ingredients

  • 1 1/2 teaspoons paprika, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
  • 4 4-ounce skinless barramundi fillets
  • 4 cups cooked quinoa (any variety)
  • 1/4 cup diced red onion
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh mint, minced
  • 1 cup plain whole milk Greek yogurt
  • 1/2 small clove garlic, finely grated
  • 1/4 English cucumber, coarsely grated
  • 2 tablespoons fresh dill, minced
  • 1 heaping cup grape or cherry tomatoes, halved
  • 1 heaping cup sliced English cucumbers
  • 1/2 cup Kalamata olives
  • 1/4 cup very thinly sliced red onion

Eating lean this spring? This dish keeps the flavors coming layer after layer.

Mediterranean Barramundi Quinoa Bowls make the perfect portable lunch, weeknight supper, or Girls’-Night-In spread. Try it with a variety of veggies for limitless versions of this power-packed, protein-rich meal.

  1. Step 1In a small bowl, mix together 1/2 teaspoon paprika, garlic powder, 1/2 teaspoon kosher salt, cumin, and cinnamon.
  2. Step 2Preheat the oven to 350 degrees F and line a sheet pan with parchment paper. Pat barramundi fillets very dry, then place on the sheet pan and drizzle with 1 tablespoon olive oil. Rub the fillets with oil on both sides, then sprinkle with the spice mixture. Rub the spices in on both sides, then transfer to the oven and bake for about 10 minutes or until opaque throughout.
  3. Step 3In a medium bowl, combine the quinoa, red onion, lemon juice, parsley, mint, 1 teaspoon paprika, 1/2 cup olive oil, and salt to taste. Mix until everything is evenly distributed, taste, and adjust seasoning with more lemon and salt as needed.
  4. Step 4In another bowl, make the tzatziki sauce by whisking together Greek yogurt, garlic, cucumber and dill until fully combined. Season with salt to taste.
  5. Step 5Divide the quinoa evenly between bowls, then place a small mound of each tomatoes, cucumbers, olives and red onion over top. Season cucumbers and tomatoes with a sprinkle of salt. Arrange the barramundi fillets on each bowl and spoon plenty of tzatziki sauce over top.

Watch how it’s made:

Suggested sides
  • Roasted
    Potatoes
  • White Bean
    Salad
SHARE YOUR MEAL WITH US

Tag @thebetterfish on Instagram for a chance to win freebies!