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Roasted Fish and Veggies with Quinoa and Pine Nuts

Gluten free • Serves 4

Seafood

4 (3-ounce) pieces Fish fillet such as tilapia or flounder, mild white

Produce

2 Carrots
3 tbsp Cilantro
3 Garlic cloves
1 1/2 cup Grape tomatoes
1 Lemon
1 Red onion
1 Yellow bell pepper, large

Pasta & Grains

1 cup Quinoa

Baking & Spices

1/4 tsp Sea salt, fine

Nuts & Seeds

3 tbsp Pine nuts, toasted
Robin Sampson
Robin Sampson • 1 year ago

Roasted Fish and Veggies with Quinoa and Pine Nuts | Whole Foods Market

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