What the community is cooking

It's good, too much garlic though

Ingredients
1 cup Quinoa
1 cup Chickpeas
1 cup of cherry tomatoes
one carrot
one red onion
1/2 English cucumber diced
1/2 cup chopped mint leaves
Salt to taste
1/2 tsp Black pepper
2 tsp lemon juice
3 tsp olive oil extra virgin
Instructions
Rinse Quinoa in a fine mesh sieve until water runs clear, drain it, and transfer it to a medium pot.
Bring the Quinoa, salt, and water to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until tender and most liquid has been absorbed in 15 to 20 minutes. Drain well and set aside.
Place in a bowl and add lemon juice, black pepper and olive oil. Set aside.
Add the cooked Quinoa, chickpeas, veggies, and mint leaves in a big mixing bowl. Add salt and pepper. Mix well, serve and enjoy

Servings : 4
For the Fish
4 white fish fillets (cod, tilapia, or haddock)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
Salt and pepper, to taste
For the Lemon Butter Sauce
4 tablespoons butter
2 tablespoons olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Directions
Prepare the Fish:
Pat the fish fillets dry with paper towels. Rub both sides with olive oil. Season evenly with paprika, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, until golden and flaky. Remove and set aside.
Prepare the Lemon Butter Sauce:
Using the same skillet, reduce heat to medium. Add butter and olive oil. Once melted, stir in garlic and cook for 1–2 minutes until fragrant.
Add lemon juice, zest, and parsley. Season with salt and pepper. Simmer for 2–3 minutes.
Assemble and Serve:

I didn't have avocado so I substituted about an equal amount of Castelvetrano olives (7).
I sprinkled kalonji (nigella seeds) on top as well.