Cuban Halibut with Black Bean & Orange Quinoa

INGREDIENTS:

• 4 4-oz halibut fillets, skin and bones removed
• Marinade
• 1 tsp orange zest
• 1 tsp lime zest
• Juice 1/2 lime
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

QUINOA

• 1 tsp peanut oil
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 clove garlic, crushed
• 1 bunch or bag spinach (9 oz), roughly chopped
• 1 cup uncooked quinoa
• 1 cup cooked black beans
• 1 orange, sectioned with juice
• 1 tsp orange zest
• 1/2 cup chopped fresh cilantro

INSTRUCTIONS:

1. Set oven to broil. Place halibut in a large bowl.
2. Prepare marinade: In a small bowl, mix together orange and lime zests, lime juice, salt and pepper. Pour marinade over halibut and set aside.
3. Prepare quinoa: In a large sauté pan, heat oil on medium. Add onion, cumin, oregano, salt, pepper and garlic. Cook for 3 minutes, until spices release their aroma and onion begins to soften. If onion starts becoming too brown, add 1/4 cup water. In batches, add spinach and cook, covered, for 3 to 4 minutes, until slightly wilted. Add quinoa and 2 cups water. Increase heat and bring mixture to a boil, then reduce heat to a simmer. Cook, covered, for 10 minutes. Add beans and cook for 5 more minutes. Then gently mix in orange sections and juice, orange zest and cilantro. Heat through for 1 more minute.
4. Meanwhile, place halibut and marinade on a baking sheet and broil in oven for about 8 minutes. Serve halibut over quinoa mixture.