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Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound asparagus, ends trimmed
• 3 Roma tomatoes, diced
• 3/4 cup Feta cheese, crumbled
• Zest and juice of 2 Meyer lemons
• 1/2 tablespoon minced shallots
• 2 tablespoons mint leaves , cut into a chiffonade
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup extra virgin olive oil
• 4 (6-ounce) grouper filets (or other firm white fish)

Description

Bring Water To Boil In A Medium Saucepan; Add Quinoa, Reduce Heat, Cover And Simmer 15 Minutes. Fluff Cooked Quinoa With A Fork And Transfer To A Large Bowl To Cool Slightly. Whisk…

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