Redi Grilled™ Wild Alaska Pollock Quinoa Bowl
- LEMON VINAIGRETTE
- 3 tablespoon lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
- 9 cup cooked quinoa
- 1 pound arugula
- 6 each avocados, peeled, pitted and thinly sliced
- 12 each Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209
- 4 cup diced tomatoes
- 3/4 cup crumbled feta
1. Heat Redi Grill Pollock
2. In small bowl, whisk together vinaigrette ingredients with salt and pepper.
3. In large bowl, toss quinoa with arugula and vinaigrette.
4. To serve, place 3 avocado slices on 1 cup quinoa. Top with 1 Wild Alaska Pollock fillet and sprinkle with 1/3 cup diced tomato and 1 tablespoon feta.