1/2 cup plus 1 tablespoonextra virgin olive oil, divided
44-ounce skinless barramundi fillets
4 cupscooked quinoa (any variety)
1/4 cupdiced red onion
1/4 cupfreshly squeezed lemon juice
1/4 cupfresh parsley, minced
1/4 cupfresh mint, minced
1 cupplain whole milk Greek yogurt
1/2small clove garlic, finely grated
1/4English cucumber, coarsely grated
2 tablespoonsfresh dill, minced
1 heaping cupgrape or cherry tomatoes, halved
1 heaping cupsliced English cucumbers
1/2 cupKalamata olives
1/4 cupvery 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.
Step 1In a small bowl, mix together 1/2 teaspoon paprika, garlic powder, 1/2 teaspoon kosher salt, cumin, and cinnamon.
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.
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.
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.
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:
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