Pesto topped Sole with Roasted Vegetables Quinoa

Pesto-topped Sole with Roasted Vegetables & Quinoa

Pesto-topped Sole with Roasted Vegetables & Quinoa


Serves 4

Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • caribbean
Ingredients
  • 4 portions of sole fillet (I use tilapia when I can't get sole)
  • 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic)
  • 1 pint grape or cherry tomatoes, halved
  • 2 small zucchini, sliced in 1/2 inch rounds, then quartered
  • 2 yellow squash, also sliced & quartered
  • 3 medium carrots, julienned
  • 2 cups quinoa
  • 2.5 cups water
  • kosher salt & fresh ground black pepper
  • 1.5-2 tablespoons olive oil
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