Flounder Strips, Quinoa Rice, and Veggies

• 1 Cup long grain white rice
• 1/2 Cup tricolor quinoa
• 3 Cup water
• 1 Teaspoon olive oil
• 1/4 Teaspoon salt
• 16 Ounce flounder
• 2 Tablespoon unsalted butter
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Teaspoon paprika
• 20 asparagus
• 1 Tablespoon olive oil

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Add the rice and quinoa to a mesh strainer and rinse under running water, until water runs clear.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.