Spring is Here and that means Heather's GRILLIN'

Spring is finally here in Upstate NY!! This I am very thankful for! I was quite surprised that to see abundant sunshine and 84 degree temps, since the weatherman said partly cloudy with thunderstorms and a high of 71. So I took advantage of the fabulous weather and hit up the fish market on the way home. Time to break out the grill and get going. Tonight was Grilled Basa (fish) and Asparagus over Quinoa. It turned out great and I even have leftovers for tomorrow! Share & Enjoy!!

Grilled Basa
Foil
1 lb of Basa (2 fillets)
2 tbsp Olive Oil
1 lemon
S&P
Fresh Dill, chopped
1 large garlic clove, sliced thinly

Prepare a foil packet for the fish. Coat both sides of the fish with 1 tbsp of Olive Oil on each fillet. Salt and Pepper the top of the fish and sprinkle with fresh dill. Cut 6 thin slices off of a lemon and then juice the rest over the fish. Put the sliced garlic between the fillets and seal the foil packet. Place on the grill at 400 for about 10-12 minutes or until the fish is white and flaky!

Grilled Asparagus
1 bunch asparagus
2 tbsp Olive Oil
Sea Salt

Wash and trim the asparagus. Play on a plate and toss in olive oil and sea salt. Grill for about 6 minutes on the uper shelf (or off direct heat) or until starting to get soft but still has some crunch to it. I don't like mine over cooked so you can usually pick it up with your fingers and it doesn't go totally limp :)

Quinoa with Lemon and Dill
1 cup Quinoa, rinsed
1 3/4 cup Veggie Stock
1/4 cup sun dried tomatoes, diced
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
1 tsp dill
1 lemon, juiced
1 whole garlic clove

Add all ingredients to a rice cooker and cook one cycle. Stir when done.

Add quinoa to the plate and place the fish on top. Serve with grilled asparagus!