How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Fish and Vegetable Quinoa Medley?

You need 8 ingredients. The key ingredients include: 1/2 lb. (225 g) fresh mushrooms, sliced, 1 red pepper, cut into 1-inch-wide strips, 1/2 red onion, sliced, 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided, and more.

Is Grilled Fish and Vegetable Quinoa Medley suitable as seafood?

Yes, Grilled Fish and Vegetable Quinoa Medley falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grilled Fish and Vegetable Quinoa Medley?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish and Vegetable Quinoa Medley Recipe

Name: Grilled Fish and Vegetable Quinoa Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. (225 g) fresh mushrooms, sliced; 1 red pepper, cut into 1-inch-wide strips; 1/2 red onion, sliced; 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided; 4 halibut fillets (1 lb./450 g); 2-2/3 cups hot cooked quinoa; 1/4 cup Kraft 100% Parmesan Grated Cheese; 1/4 cup chopped fresh parsley

Try this homemade Grilled Fish and Vegetable Quinoa Medley recipe the whole family will love. Made with fresh mushrooms, red pepper, red onion and Olive…

This Grilled Fish and Vegetable Quinoa Medley relies on simple, everyday ingredients such as red onion, sliced, hot cooked quinoa and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 190 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 lb. (225 g) fresh mushrooms, sliced
1 red pepper, cut into 1-inch-wide strips
1/2 red onion, sliced
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
4 halibut fillets (1 lb./450 g)
2-2/3 cups hot cooked quinoa
1/4 cup Kraft 100% Parmesan Grated Cheese
1/4 cup chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
190 kcal
Category
Seafood

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