Name: Grilled Fish and Bean Salad with Cucumber and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Cod Fillet; 1/2 cup Cooked Quinoa; 1/4 cup Cannellini Beans; 1/2 cup Diced Cucumber; 1 tablespoon Olive Oil; 1/4 Avocado; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley

Grilled Fish and Bean Salad with Cucumber and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Fish and Bean Salad with Cucumber and Quinoa

Grilled cod fillet served over a chilled salad of quinoa, creamy cannellini beans, and crisp cucumber tossed in a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

34.8g

Fat

24g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1/2 cup Cooked Quinoa

1/4 cup Cannellini Beans

1/2 cup Diced Cucumber

1 tablespoon Olive Oil

1/4 Avocado

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

1
Season the cod fillet with salt, pepper, and a teaspoon of the lemon juice.
2
Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil.
3
Grill the fish for 3-4 minutes per side until it is opaque and flakes easily with a fork.
4
In a medium mixing bowl, combine the cooked quinoa, rinsed cannellini beans, and diced cucumber.
5
Whisk together the remaining lemon juice, olive oil, and chopped fresh parsley to create a vinaigrette.
6
Gently fold the vinaigrette and diced avocado into the quinoa and bean mixture.
7
Plate the salad and top with the warm grilled cod fillet to serve.