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Instructions

• Heat oil in a sauce pan and cook onions until translucent. Add chopped celery and dill, cook until fragrant.
• Add the quinoa and water and bring it up to boil. Reduce the heat to simmer.
• Cook for about 20-30 minutes while stirring occasionally, until quinoa is fluffy.
• Add spinach to the quinoa and cook just to wilt. Turn off the heat.
• Meanwhile preheat the oven to 375 degree Fahrenheit. Grease a baking pan with non stick oil.
• Place the fillet in the pan and bake for 10-12 minutes, until fish is cooked. Flake the fish with a fork and set aside.
• Peel the avocado and remove the seed. Cut it into small size cubes.
• In a serving dish combine the cooked quinoa, chopped avocado, lemon juice, salt and pepper. Toss to combine all the flavors.
• Top it with the flaked trout and serve while still warm.