Simple, healthy and fresh!

Ingredients

1 5 oz. package baby spinach
16 oz. chicken or vegetable broth
1 lb. cod fillet or other white fish fillet
1 cup quinoa
1 16 oz. package organic strawberries
1 tsp. dill
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. flour
5 Tbsp. extra virgin olive oil
2 Tbsp. balsalmic vinegar
1 tsp. basil

Directions

1.  In a small saucepan, combine quinoa and broth; bring to a boil.  Reduce heat to a simmer, cover and cook for 15 minutes.  Remove from heat and let stand, covered.
2.  Season fish with dill, 1/4 tsp. salt, 1/4 tsp. pepper and then dust both sides with flour.
3.  Heat a skillet over medium heat.  Coat bottom of skillet with 2 Tbsp. oil.  Add fish and cook until golden, 2-3 minutes per side.
4.  In a large bowl, prepare salad dressing by whisking 3 Tbsp. oil, vinegar, basil, 1/4 tsp. salt and 1/4 tsp. pepper.
5.  Wash and dry spinach.  Thinly slice leaves into ribbons and add to bowl with dressing.
6.  Wash strawberries, trim tops and medium dice.  Add to bowl.
7.  Uncover quinoa and fluff with a fork.  Add to bowl and toss salad.
8.  To serve, place fish and salad on a plate.  Enjoy!