Grilled Halibut with Quinoa and Roasted Broccoli
Tender grilled halibut fillet served with fluffy quinoa and fresh raw broccoli drizzled with lemon-olive oil dressing. A simple, protein-rich lunch featuring omega-3s and complete plant protein for pregnancy nutrition.
Grilled Halibut with Quinoa and Roasted Broccoli is a lunch recipe ready in about 25 minutes. Each serving has approximately 841 kcal, 63g protein, 65g carbs, 36g fat. It fits a high-protein diet.
Prepare the halibut by patting dry and seasoning lightly
Heat a skillet over medium-high heat and cook the halibut for 4-5 minutes per side until flaked easily
While the fish cooks, prepare the quinoa according to package directions
Chop the broccoli into florets
Whisk together the olive oil and lemon juice in a small bowl
Plate the quinoa as the base, top with the grilled halibut
Arrange the broccoli florets on the side and drizzle the lemon-oil dressing over everything
Serve warm
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