Snapper with Tomato, Quinoa + Spinach

Place quinoa and water in a small pot with a tight fitting lid. Add 1 teaspoon of the salt and stir. Bring to a boil, then turn down the heat to low and cover. Simmer for about 14 minutes, then stir and cover. Cook for 2 more minutes and turn off the heat. Let it sit to steam until ready to serve.

Slice the onion in half, then into thin rings. (If you’re making the pork and applesauce meal, reserve half of the onion, otherwise you can use it all here). Mince the garlic.

In a large flat bottom sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Add the onion and garlic and sauté for 2-3 minutes to soften. Add the dried oregano and the remaining 1 teaspoon of salt.

Add the can of tomatoes and .25 cup of water to the onion and garlic. Bring to a simmer and cook for 5 minutes.

Add the raisins.

Prep the fish by slicing into one piece per person you plan to serve, if what you have isn’t already in neat filets.

Zest the lemon over the fish.

Nestle the filets into the pan with the sauce and use a tablespoon to spoon just a bit of the sauce over the top to cover them a little. Simmer for 5-6 minutes or until the fish is just cooked through.

While the fish is cooking, wash and dry the baby spinach. Use a large pot and heat over medium high. Add the remaining olive oil to the pan and the spinach.

Add a pinch of salt. While its heating, squeeze half of the lemon over top. Toss with tongs for about 2 minutes or until the leaves are just barely wilted. Once most are, turn off the heat.

Fluff the quinoa with a fork and divide among plates. Serve spinach off to one side. Carefully lift a filet of fish onto each plate and spoon extra sauce over top. Garnish with slivered almonds.