2-1/2 tablespoons olive oil, divided
1/4 cup finely chopped onion
1 clove finely chopped garlic
1-1/2 cups reduced-sodium chicken broth
3/4 cup black quinoa, uncooked
1 jar (16 oz each) Frontera® Tomatillo Salsa
1 large avocado, pitted, peeled, chopped
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon salt, divided
1 pound fresh asparagus spears, trimmed
1/8 teaspoon ground black pepper
4 mahi mahi fillets (4 oz each)
1/4 teaspoon ground cumin
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 18 g | 28% |
| Saturated Fat | 3 g | 13% |
| Cholesterol | 84 mg | 28% |
| Sodium | 1154 mg | 48% |
| Carbohydrate | 31 g | 10% |
| Dietary Fiber | 6 g | 23% |
| Protein | 29 g | 58% |
| Vitamin C | 17 mg | 28% |
| Calcium | 66 mg | 7% |
| Iron | 4 mg | 22% |
| Vitamin A | 1139 iu | 23% |
| Calories | 404 kcal | 20% |
| Sugars | 2 g |
Preheat oven to 450°F.
Quinoa: Heat 1/2 tablespoon olive oil in small saucepan over medium heat. Add onion and garlic and cook 3 minutes, until tender. Pour in chicken broth; bring to boil. Stir in quinoa, reduce heat and simmer, covered, 20 minutes, until tender and liquid is absorbed.
Sauce: Combine salsa, avocado, cilantro, mayonnaise, lime juice and 1/4 teaspoon salt in food processor; pulse until smooth. Set aside.
Asparagus: Place on baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake 10 minutes, until tender and lightly browned.
Mahi Mahi: Heat remaining 1 tablespoon olive oil in large nonstick skillet over medium heat. Pat fish dry with paper towel. Season fish on both sides with remaining 1/2 teaspoon salt and cumin. Cook 5 minutes, turn and continue cooking 4 to 5 minutes, until firm (145°F).
Serve fish with about 1/2-cup sauce, quinoa and asparagus.
Leftover sauce makes a great dressing for a salad or grain bowl.
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