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Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here).


  • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
  • Pull out the herb vinaigrette and tahini from the fridge and set aside.


  • Place the quinoa into a medium sized saucepan.
    • If you ordered the two person dinner, add two (2) cups of cold water.
    • If you ordered the four person dinner, add four (4) cups of cold water.
  • Add salt to taste as well as a generous drizzle of extra virgin olive oil if you have some in your pantry.
  • Set your stove to HIGH and bring the quinoa to a boil uncovered.
  • Once the quinoa is boiling, reduce the heat to MEDIUM and let it simmer for about 15-20 minutes (or until all the water has evaporated), also uncovered, before turning your stove off.
  • Don’t be afraid to stir the quinoa while it’s boiling or simmering. Once that’s all done, set aside and cover so the quinoa stays hot.


  • Grab a large sheet pan or baking sheet.Spread out the carrots and beets evenly. The veggies have already been tossed in extra virgin olive oil (if the oil has congealed a bit because of the refrigeration, that is totally normal), so just season with salt and pepper to taste.
  • Place into the oven and cook for approximately 30 minutes (until the veggies begin to soften).
  • Remove the steelhead from the vacuum sealed bag and place into a metal sheet tray or the complimentary and recyclable metal pan we’ve included.
  • Every piece of steelhead is a different thickness, so you will want to cook the fish for anywhere between 12 - 15 minutes.
  • If you’re looking for the fish and veggies to be ready at the same time, put the fish into the oven 15 minutes after the veggies.
  • If you’re using a probe or thermometer, you’ll want the steelhead to hit an internal temperature of about 140°F (60°C).


This dish works well family style or a la carte. However you’re eating it, we suggest generous amounts of the herb vinaigrette on the quinoa and fish, and lots of tahini and parsley on the veggies.

pro-tip: every oven is unique, and every piece of fish is a slightly different thickness so it’s completely normal if your fish takes a little longer or slightly less to cook than what’s suggested above

super pro-tip: if you’re more into the BBQ, you can actually cook the steelhead on the BBQ with a lot of ease (instead of the oven). Just place the fish into the complimentary aluminum pan we’ve provided and put that directly onto the BBQ for a no mess approach.