By Linda Edson
If you have not tried quinoa, you are missing out on something interesting, different tasting, and completely good for you. Unlike other grains, quinoa is a complete protein, which makes it an excellent choice when going meatless, even for a meal. Here, I have paired it with fish and fresh vegetables for a light and tasty meal.
When someone asks me “what does quinoa taste like?” I have to answer “quinoa tastes like quinoa!” While the texture may compare most closely to couscous, the flavor is unique and unlike anything else. I use quinoa in place of rice in many dishes. The best news- my family enjoys it, too! This recipe is simple but elegant, and works for whatever type of fish you prefer.
- 1 Tbsp. butter or olive oil
- ¼ cup finely chopped mirepoix (onions, carrots, celery)
- 2 cups broth of your preferred flavor
- 1 cup quinoa
Sweat mirepoix in butter or olive oil. Add broth and bring to a boil. Stir in quinoa and reduce to a simmer. Cover and simmer for 25 minutes. Remove from heat and fluff with a fork.
- 2 lbs. fish fillets, divided into four servings
Seasonal fresh vegetables (yellow squash, zucchini, bell peppers, carrots, for example) cut into julienne strips- about 4 cups total
Four sheets of parchment
Cavender’s Greek seasoning mix (or salt and pepper)
Preheat oven to 350°. Season fish lightly on both sides. Place about one cup of vegetables onto parchment, keeping to one side of parchment. Place a piece of seasoned fish on top of vegetables. Fold parchment over fish and vegetables and crimp edges to make a packet. Repeat with remaining fish and vegetables. Place packets on rimmed baking sheet. Bake for 20 minutes. Check for doneness by carefully opening a packet and poking gently with a fork. If the fish flakes easily, it is done. It will also be opaque throughout.
To serve: Place a serving of quinoa on plate. With a slotted server, carefully remove fish and vegetables together from parchment. Place on top of quinoa. Serve with lemon wedges and hot sauce, if desired.
LINDA EDSON - Recipes
Linda Edson has spent three decades honing her culinary skills as a mother of five. She enjoys sharing her passion for good food with her students as a high school culinary instructor. She draws inspiration from her family, local farmer’s markets, a vast collection of cookbooks, and a cultural heritage that includes French, Danish, and Menominee Indian.