Stir-Fried Lemon Herb Fish with Quinoa and Seasonal Vegetables
This vibrant stir-fry combines fresh fish with nutty quinoa and seasonal veggies, reflecting resilience and connection amidst challenges.
The dish symbolizes how delicate yet powerful connections can be, much like the intertwining stories of struggle and resilience seen in recent events. The fish represents fragility, while the quinoa stands for strength and unity. As we stir the ingredients together, we create a harmony that mirrors the complexities of life and the need for understanding, just as the political landscape demands cohesion amid turmoil. Each bite brings a burst of flavors that remind us of the importance of empathy and connection in challenging times. Inspired by Dealer Known as ‘Ketamine Queen’ to Plead Guilty in Matthew Perry Case and Republican Bid to Help Trump Move Past Epstein Falls Flat.
Instructions
- In a bowl, combine olive oil, lemon juice, minced garlic, and chopped parsley. Add fish fillets and marinate for 15 minutes.
- While the fish is marinating, rinse quinoa under cold water, then cook it in vegetable broth according to package instructions (about 15 minutes) until fluffy.
- In a large skillet or wok, heat a tablespoon of olive oil over medium-high heat. Add the marinated fish fillets and cook for 3-4 minutes per side until golden and cooked through.
- Remove fish from the skillet and set aside. In the same skillet, add bell peppers, zucchini, and snap peas. Stir-fry for 5-7 minutes until tender-crisp.
- Add the cooked quinoa to the skillet with vegetables, pour in soy sauce, and toss to combine. Cook for an additional 2 minutes.
- Plate the quinoa and vegetable mixture, top with the stir-fried fish, and garnish with extra parsley if desired.