Servings: 2

Ingredients:

• 2-3 cups quinoa-cooked
• 2 eggs-boiled
• 2 cups kale/spinach mixed
• 1/2 cup sun dried tomatoes
• 1 garlic clove-minced
• 1/4 cup cilantro-chopped
• 1/4 cup green onions
• 2-3 oz of cod-thawed (should be enough for 2 people)
• 1 tbsp ginger-grated
• Pepper/salt to taste
• Juice of half a lemon
• 3 tbsp olive oil

Directions:  Preheat oven to 350 degrees for the fish

Place the fish on a baking sheet with 1 tbsp olive oil, bake for 10 minutes or until soft and flaky (fish should be approximately 145 degrees).  Let cool for 10 minutes and rub ginger and lemon on the fish. Combine the 2 tbsp oilve oil, garlic, pepper/salt, quinoa, cilantro, sun-dried tomatoes, and kale/spinach in a bowl and then transfer into two separate bowls.  Place the fish and hard boiled egg on top of each of the quinoa mixtures.  Garnish with green onions and chia seeds.  Enjoy!