Grilled Mediterranean Swordfish with Lemon-Herb Quinoa

Ingredients

• 5 4-oz swordfish steaks
• 2 cups quinoa
• 1 whole lemon, juiced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1 tsp oregano, dried
• 2 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 1 15-oz can chickpeas, rinsed and drained
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat grill to medium-high heat.

2. 2

   2. In a medium saucepan, combine quinoa and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender.