3 tablespoons lemon juice
1/4 cup olive oil
Salt and pepper, to taste
9 cups cooked quinoa
1 pound arugula
6 each avocado, peeled, pitted and thinly sliced
12 each Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209
4 cups diced tomatoes
3/4 cup crumbled feta
Heat Redi Grill Pollock
In a small bowl, whisk together the vinaigrette ingredients with salt and pepper.
In a large bowl, toss quinoa with arugula and vinaigrette.
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.
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