Contents of your meal kit:
tilapia
quinoa
zucchini
harissa marinade
herb bundle (parsley & mint)
spinach
lime
lime yogurt
Cookware needed: small saucepan, outdoor grill (see note), shallow dish, mixing bowl
Finishing steps:
- Place quinoa in a saucepan, add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all the water is absorbed. When done, remove from heat, keep covered, and rest 5 minutes before fluffing with a fork. Continue with next steps while quinoa is cooking.
- Preheat grill to high heat.
- Slice zucchini in half lengthwise. Mix harissa marinade with an equal amount of oil in a shallow dish. Add zucchini and toss gently to coat. Transfer to a plate. Do the same thing with the fish, and then season both the fish and zucchini with salt & pepper.
- Remove herb leaves from their sprigs and roughly tear. (You could leave the parsley leaves whole if you’d like.)
- Once grill is hot, cook the fish and zucchini. They should both take about 2-4 minutes per side, but keep an eye on them and remove from grill when zucchini is tender and has some grill marks, and fish is cooked through. Set aside and keep warm.
- Cut zucchini crosswise into ¼-inch pieces and place in a mixing bowl with herbs, spinach, and quinoa. Add a squeeze of lime juice, a drizzle of olive oil, and season with salt & pepper. Toss to combine.
- Divide the salad between plates and top with the fish. Finish with a dollop of the lime yogurt.
Note: If grilling fish seems too delicate for you…lay down a piece of foil on the grill. If you prefer not to grill, or don’t have access to an outdoor grill, you can use your oven’s broiler, a grill pan, or nonstick skillet.