It Never Rains: Roasted halibut w/warm tomato vinaigrette and black bean quinoa Recipe

Ingredients

• Pan-roasted sea bass with warm tomato vinaigrette, quinoa pilaf and sautéed spinach
• Quinoa with lime and fresh tomatoes
• 2 teaspoons grated lime zest
• 4 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 3 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
• Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoons pepper in a large bowl.
• Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
• Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
• Warm tomato vinaigrette
• diced shallots
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup chopped tomato
• 3 tablespoons fresh lemon juice, divided
• 1 tablespoon sherry vinegar
• 1 teaspoon kosher salt, divided
View Full Recipe at Marla in the Kitchen