Air-Fried Spiced Ono with Mexican inspired Quinoa & Veggies

 For the Quinoa:

• 1/2 cup dry, organic quinoa
• 1 1/4 cups reduced sodium vegetable broth
• 1 tsp. cumin
• 2 tsp. crushed garlic
• 1/3 cup chopped green onions
• avocado oil spray

For the Veggies:

• 1 zucchini, chopped
• 2 orange bell peppers, seeded & chopped
• 1/2 red onion, chopped
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. garlic powder
• avocado oil spray

For the Ono:

• 1 lb. fresh, wild caught Ono fish, cut into 3-4 filets
• salt & freshly ground black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• avocado oil spray

First, get the quinoa going. Spray a small saucepan with avocado oil spray over low heat, add the garlic and green onions to the pan.  Saute´ for about 2 minutes.  Add cumin and stir to combine.  

Add the quinoa and broth, increase the heat and bring to a boil. 

Reduce heat to a simmer, cover and allow to simmer until all liquid is absorbed, about 15 minutes.

Meanwhile, get the veggies going.  Heat a large saute´ pan over medium heat and spray with avocado oil spray.  Add the zucchini, bell pepper and onion.  Saute´ until starting to soften, about 5 minutes.  Add the seasonings and continue to cook until the veggies are softened to your liking.  Keep on warm until ready to serve.

Last, but not least, get the fish going!  Preheat air fryer for 5 minutes at 360F.  Mix the chili powder, cumin & coriander in a small bowl.  Lightly spray both sides of each filet with avocado oil spray.  Lightly season both sides with salt & freshly ground black pepper.  Sprinkle the seasoning mixture onto both sides.  

Generously spray the crisp tray in the air fryer with avocado oil spray.  Add the filets, close the lid and cook 5 minutes.  Carefully flip each filet and continue to cook 5 more minutes. 

 Immediately remove fish from the air fryer.

Serving: 1 cup cooked veggies, 1/2 cup cooked quinoa, 4 oz. cooked Ono.  ENJOY!