Spiced Fish Over Southwestern Quinoa & Beans

For the Quinoa:
1/2 cup quinoa, rinsed and drained
1 cup vegetable broth
2 tsp. olive oil
1 tsp. cumin
2 tsp. minced garlic
1 minced jalapeno pepper

For the Beans:
1 can black beans, rinsed and drained
1 can Rotel
1 tbsp. chili powder
1 tsp cumin
1 tsp coriander

For the Fish:
1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
olive oil
2 – 6 oz. Rock Fish filets

Heat olive oil in a sauce pan and sauté garlic, jalapeno and cumin for about 1 minute. Add quinoa and broth and bring to a boil. Reduce heat, cover and continue to cook for 15-20 minutes until all water is absorbed.

While the quinoa is cooking, in another saucepan, combine beans, Rotel and the spices and simmer while the quinoa cooks.

Preheat broiler on high.

Combine salt, chili powder, cumin and coriander in a small bowl. Place fish on a baking sheet and brush the filets lightly with olive oil. Sprinkle the spice mixture on both sides of the filets, then broil for 5 min first side, and about 2 more on the second side.

Scoop quinoa on each plate, top with bean mixture and place a piece of fish atop the beans. Serve with salsa, grated cheese, sour cream or whatever you desire!