Dinner tonight

Tonight we made fish and quinoa, but it was the sauces that made it really good.
I cooked Tilapia in a cast iron skillet after seasoning it in Adobo seasonings.
Here are the recipes:
Quinoa (from Gourmet)
2 Tsp. grated lime zest
2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp veg oil
1 Tsp sugar
1 cup cooked quinoa
1 14 oz can of black beans (drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup cilantro
Whisk together lime zest juice, butter, oil, sugar, and 1/2 tsp salt and 1/4 tsp pepper in large bowl. Add quinoa (cooked) and rest of ingredients and salt and pepper to taste.

For the fish, I made Chimichurri sauce (was inspired by that same sauce we had at a local restaurant in Des Moines called Flying Mango). This recipe is from Bon Appetit:

1 cup (packed) Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) cilantro
2 garlic cloves, peeled
3/4 tsp (I used 1 tsp) dried crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp salt

Puree ingredients in food processor and transfer to a bowl. This can be made up to two hours ahead. Let stand at room temp.