Roasted Fish and Veggies with Quinoa and Pine Nuts recipes

Name: Roasted Fish and Veggies with Quinoa and Pine Nuts recipes
Ingredients: 2 carrots, cut into 2-inch sticks; 1 large yellow bell pepper, cut into strips; 1 1/2 cup grape tomatoes; 1 red onion, halved and thinly sliced; 3 cloves garlic, finely chopped; 1/4 teaspoon fine sea salt, divided; 4 (3-ounce) pieces mild white fish fillet such as cod, tilapia or flounder; 1 lemon, Zest and juice of; 2 cups cooked quinoa*; 3 tablespoons chopped fresh cilantro; 3 tablespoons toasted pine nuts, chopped