• 2 bags Success Tri-Color Quinoa 
  • 2 tablespoons olive oil 
  • 4 white-fleshed fish fillets (5-6 ounces each) 
  • 1 teaspoon Cajun seasoning 
  • 1/2 teaspoon salt 
  • 3/4 cup plain Greek yogurt 
  • 1 tablespoon lime zest 
  • 1 teaspoon lime juice 
  • 1/4 teaspoon ground cumin 
  • 4 cups packed baby kale 
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced 


Prepare quinoa according to package directions. 

In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside. 

In small bowl, stir yogurt, lime zest, lime juice and cumin. 

In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema. 

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale. 

Prep 10 min. / Cook 10 min. / Serves 4 

By Family Features