Ingredients
- white fish fillet 150 g
- quinoa 35 g
- asparagus 150 g
- olive oil 4 g
- salt, pepper, lemon
Instructions
- Cook the quinoa with a small cup of water (ratio 1:2) and a pinch of salt. It's ready in about 12-15 minutes, when it becomes slightly transparent.
- Season the fish with salt and pepper. Place it in a baking tray alongside the asparagus (break off the woody ends first). Drizzle everything with olive oil and bake at 180°C for 15-20 minutes.
- Place everything on a plate and squeeze lemon generously over the fish.
This is the perfect meal for evenings when you want something light to eat. White fish is an excellent source of lean protein, and quinoa is the source of complex carbohydrates that ensures steady energy without causing sudden fluctuations in blood sugar levels. It's a balanced meal, ideal if you're following a GLP-1 support meal plan or if you have a very busy schedule.
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