Rainbow Bowl with Wild Alaska Pollock Recipe

Ingredients (28)

• For the dressing:
• 1/3 cup mayonnaise
• 1/3 cup plain yogurt
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/8 teaspoon salt
• Pinch of black pepper
• 3 tablespoons water
• 1 cup packed fresh spinach leaves
• 1/3 cup olive oil 
• For the quinoa:
• 1 tablespoon olive oil
• 1 cup quinoa (any variety)
• 2 cups chicken stock or water
• 1/4 teaspoon salt, or to taste 
• For the vegetables:
• 1/2 pound sugar snap peas, sliced in half on the diagonal
• 12 cherry tomatoes, halved
• 8 radishes, thinly sliced
• 1/2 cup cilantro leaves
• 2 avocados, sliced 
• For the fish:
• 4 (6-ounce) Alaska pollock fillets
• 2 tablespoons olive oil
• 1 to 2 teaspoons ancho chili powder, to taste
• 1/4 to 1/2 teaspoon salt
• Fresh ground black pepper
• 1 lime, cut into 4 wedges