2 swordfish filets
Fish seasoning: salt and lemon pepper
1 cup quinoa
2 cups chicken broth
1 small zucchini, julienned
1 small yellow squash, julienned
5 thin asparagus spears, halved
Freshly crushed black pepper
Grill seasoned swordfish over med-high heat for 5-6 minutes per side.
In a medium pot, bring broth and quinoa to a boil. Turn heat to low, cover and cook for about 35 minutes or until liquid is absorbed. Fluff with a fork before serving.
In a medium sauce pan, heat a drizzle of EVOO over med-high heat. Sauté vegetables for 3-4 minutes, until tender. Season with salt and pepper.
Plate with quinoa, add vegetables and top with fish.