Arrange tomatoes, onions, and butternut squash on a baking sheet lined with foil.
Drizzle lightly with olive oil and toss to coat evenly. Roast in a preheated oven at 425°F for about 20 minutes or until vegetables are fork-tender. Remove from oven.
Rinse quinoa thoroughly and cook according to package instructions in a saucepan with 2 cups of water. Once most of the liquid is absorbed, add spinach and stir until wilted and vibrant green.
In a deep saucepan, bring water to a boil.
Add Chilean Sea Bass fillets, turn off the heat, and cover with a lid.
Let the sea bass poach in the hot water with the lid on for 20 minutes.
Combine roasted vegetables with the cooked quinoa and season with salt and pepper to taste, if desired.
Arrange a portion of the vegetable quinoa mixture on each plate or bowl.
Carefully remove sea bass fillets from the poaching water with a slotted spatula to drain excess water, then place one fillet on top of each serving.
Finish with a drizzle of fresh herbs before serving.
Ingredients
Directions
Arrange tomatoes, onions, and butternut squash on a baking sheet lined with foil.
Drizzle lightly with olive oil and toss to coat evenly. Roast in a preheated oven at 425°F for about 20 minutes or until vegetables are fork-tender. Remove from oven.
Rinse quinoa thoroughly and cook according to package instructions in a saucepan with 2 cups of water. Once most of the liquid is absorbed, add spinach and stir until wilted and vibrant green.
In a deep saucepan, bring water to a boil.
Add Chilean Sea Bass fillets, turn off the heat, and cover with a lid.
Let the sea bass poach in the hot water with the lid on for 20 minutes.
Combine roasted vegetables with the cooked quinoa and season with salt and pepper to taste, if desired.
Arrange a portion of the vegetable quinoa mixture on each plate or bowl.
Carefully remove sea bass fillets from the poaching water with a slotted spatula to drain excess water, then place one fillet on top of each serving.
Finish with a drizzle of fresh herbs before serving.