Pistachio-Crusted Fish and Spinach Quinoa

Getting nearly 40 grams of protein has never been so simple.

Ingreadient:

• 3/4 c. quinoa
• 4 6-oz. pieces firm skinless white fish (such as cod or tilapia)
• salt
• pepper
• 1 Tbsp. nonfat Greek yogurt
• 1/4 c. whole-wheat panko
• 1/4 c. unsalted shelled pistachios, finely chopped
• 2 Tbsp. olive oil, divided
• 4 c. baby spinach
• 2 Tbsp. lemon juice

Directions :

1. Cook quinoa per package directions.
2. Season fish with salt and pepper, then brush Greek yogurt on each.
3. Mix panko and pistachios with 1 tbsp. olive oil; sprinkle over fish, pressing gently to adhere. Bake on nonstick foil-lined rimmed baking sheet at 375°F until opaque throughout, 12 to 15 min.
4. Fluff quinoa, then add baby spinach, lemon juice, remaining tbsp. olive oil, salt, and pepper; toss to combine and serve with fish.