3/4 c. quinoa

4 6-ounce pieces firm skinless white fish (such as cod or tilapia)

3/4 tsp. salt

1/2 tsp. pepper

4 tbsp. nonfat Greek yogurt

1/4 c. whole-wheat panko

1/4 c. unsalted shelled pistachios (finely chopped)

2 tbsp. olive oil

4 c. baby spinach

2 tbsp. lemon juice


Cook quinoa per package directions. Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brush 1 tablespoon nonfat Greek yogurt on each.

Mix whole-wheat panko and chopped pistachios with 1 tablespoon olive oil; sprinkle over fish, pressing gently to adhere. Bake on a nonstick foil-lined rimmed baking sheet at 375°F until opaque throughout, 12 to 15 minutes.

Fluff quinoa, then add baby spinach, lemon juice, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; toss to combine and serve with fish.


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