Baked Fish and Vegetable Casserole

Instructions

1. 1

   Preheat Oven and Cook Quinoa

   • Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
   • In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/4 teaspoon of the salt. Bring to a rolling boil.
   • Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before using.
2. 2

   Prepare Vegetables and Dressing

   • While the quinoa cooks, place the broccoli florets, chopped bell peppers, sliced zucchini, and sliced red onion in a large mixing bowl.
   • In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped dill, and 2 tbsp chopped parsley.
   • Pour the dressing over the vegetables. Add the remaining 3/4 teaspoon of salt, black pepper, and optional red pepper flakes. Toss well until the vegetables are evenly coated.
3. 3

   Assemble the Casserole