Fish & Quinoa Bowls with Cilantro-Lime Sauce

So I can totally get down with the whole ‘bowl’ craze.. the one’s like Chipotle has. It’s a good way to eat healthier without giving up all the flavors!

We don’t have a Chipotle nearby (unless I wanna drive an hour).. but we do have a place with a taco/bowl kinda bar. It’s only seasonally open, in fact I just realized its open for the season [hooray!] I’m talking about The Gulf for any locals or wanna-vacation-to-Gulf-Shores people. 

I actually went there the other day and got a bowl with brisket for the first time. This place is right on the beach, so there’s nothing like eating fresh food, having a drink, and looking over the water.  I made this when I was on the Advocare cleanse, even though it’s a little cheaty (with the sour cream in the sauce). It was probably my favorite meal of the whole ten days! 
I used swordfish, just because I’ve never used it before. But feel free to use whatever type of fish you have on hand or that’s available to you. The swordfish was great though! It’s light and white and pretty inexpensive.. not to mention it sounds pretty cool to be eating swordfish.. right?!

Also the pickled veggies are from the extra vegetables in this Skillet-Charred Fish Tacos recipe. I had some leftover cabbage, onion and jalapeno I had used for garnish, so I pickled it all and it made those pretty pink pickled veggies on top.  Hope you enjoy!