Baked Fish and Quinoa

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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 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.