Roasted Fish and Veggies with Quinoa and Pine Nuts

Name: Roasted Fish and Veggies with Quinoa and Pine Nuts
Ingredients: 2 carrots, cut into 2-inch sticks; 1 large yellow bell pepper, cut into strips; 1 1/2 cups grape tomatoes; 1 red onion, halved and thinly sliced; 3 garlic cloves, finely chopped; 1/4 teaspoon fine sea salt, divided; 4 (3-ounce) pieces mild white fish fillet (don't recommend swordfish or tuna due to their high mercury load); Zest and juice of 1 lemon; 1 cup quinoa, cooked according to package directions; 3 tablespoons chopped cilantro; 3 tablespoons toasted pine nuts, chopped