Kitchen Supplies:

  • Large pan
  • Sieve
  • Small pot
  • Colander
  • Large bowl

Recipe by: Lynsey Walker,
Serves: serves 2
Prep Time: Quick & Easy


8 ounces pickerel fillet

1 cup strawberries

1 mini english cucumber

1 clove garlic

2 limes

1 small red onions

1/4 cup parsley

1/4 teaspoon red pepper flakes

4 yellow corn tortillas

1 1/2 tablespoons extra virgin olive oil

pinch of salt & pepper

1/4 cup black beans

1/4 cup cilantro

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Cook the Pickerel
• Heat 2 tbsp. olive oil in a large pan over medium heat.
• Season the pickerel with salt and pepper to taste and place on the pan. Sear until cooked through, about 3-4 minutes per side.

Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a small pot with 1 ½ cups water. Bring to boil.
• Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes.
• Rinse the black beans in a colander in the sink and add them to the pot of quinoa for the last 5 minutes.

Prepare the Strawberry Salsa
• In the meantime, rinse and dice the strawberries.
• Rinse and finely chop the cilantro.
• Rinse and dice the cucumber.
• Cut the lime in half.
• Dice the onion and mince the garlic.
• In a large bowl combine the strawberries, onion, cucumber, garlic, and cilantro. Season with salt and pepper to taste. Squeeze the lime juice on top.

Bring It All Together
• Evenly divide the quinoa between two plates.
• Top with the strawberry salsa and a piece of pickerel!