Catfish & Eggplant Mediterranean Quinoa Bowl – TCI

Catfish & Eggplant Mediterranean Quinoa Bowl

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • 1 medium eggplant, peeled and cut into 1 1⁄2-inch cubes
  • 1 can garbanzo beans, drained
  • 1 tablespoon olive oil
  • 1 tablespoon Greek seasoning
  • 1 cup quinoa
  • 1⁄2 cup kalamata olives
  • 1⁄2 cup cherry tomatoes, halved
  • 1⁄2 cup feta
  • DRESSING
  • 1 lemon, zested
  • 1⁄4 cup lemon juice
  • 1⁄2 cup olive oil
  • 2 tablespoon tahini
  • 2 tablespoon tahini
  • 1 tablespoon yogurt
  • 1⁄2 teaspoon honey
  • 1 garlic clove, minced
  • 1⁄4 cup parsley, roughly chopped
  • Hot sauce to taste

How to prepare:

PREHEAT oven to 350° F. Place Catfish, eggplant and beans on a sheet tray. Drizzle all sides with olive oil and then sprinkle with Greek seasoning. Bake for 25 minutes or until Catfish is golden and cooked through.

While Catfish is cooking, PREPARE quinoa according to package directions.

For sauce, COMBINE all ingredients in a food processor, and blend until smooth.

To serve, PLACE quinoa in bowls, top with cooked Catfish, beans, eggplant, olives and tomatoes. Drizzle with dressing, and top with feta.

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