Quinoa Fish Bowls

Serves 3-4

This has been one of our new go-to healthy feel good meals this year. Mix and match vegetables, fish and sauces to keep things interesting meal after meal!


  • 1 cup quinoa

  • 2-4 filets of fish depending on size- Mahi, striped bass or snapper are our favorites for this recipe.

  • Pick and choose some toppings- for us this usually just depends on what we have in our produce hammock onboard!:

    • Avocado

    • Carrots

    • Radishes

    • Onions- Saute in olive oil

    • Sweet potato- Slice, lather in some olive oil and bake @ 400 for 20 min

    • Plantain- Saute in olive or coconut oil

    • Cilantro

    • Hummus

  • Choose a sauce

gourmet healthy quinoa bowls

What to do:

  • Prepare quinoa. Bring 2 cups water to a boil. Add 1 cup quinoa and reduce to simmer. Cover and simmer for 15 minutes until liquid has absorbed and quinoa can be fluffed with a fork. Turn off heat and let sit for 5 min.

  • Chop and prep toppings according to above notes

  • Season fish fillets and grill or fry in hot canola oil (2-3 minutes on each side depending on thickness of fillets)

  • Assemble your sauce choices! We like to have a few options to mix and choose from for each meal.

  • Plate quinoa, toppings and fish

  • Enjoy some delicious clean eating!

Healthy quinoa fish bowls clean eating vegetarian

Coconut Lime Baked Black Sea Bass


  • small or medium white fish, scaled and cleaned with bones in (recommend sea bass or snapper)

  • 1 can coconut milk

  • 1/4 cup olive oil

  • 2 limes

  • 1 jalepeno

  • cilantro

  • ginger (1 tablespoon grated)

  • garlic (2 cloves)

  • dried red pepper flakes

  • salt and pepper

What to do

Pre-heat oven to 375

Thinly slice lime, garlic, jalepeno and chop cilantro. Grate fresh ginger.

Cut slit in both sides of fish. Season both sides and slits and inside the belly with olive oil, salt and pepper, jalepeno and cilantro. Set in cast iron or roasting pan.

Mix coconut milk, garlic, ginger, red pepper flakes, lime juice and lime zest in a bowl and pour over fish.

Bake for 25-30 minutes, flipping fish over mid-way through. 


Serve atop coconut rice (I used this recipe from Little Broken: Cilantro Lime Coconut Rice) and garnish with lime juice, leftover lime and cilantro.