Mediterranean Quinoa with Whitefish
Servings
2Serving size
about 2 cups with 4 ounces fishThis recipe can be multiplied and makes good leftovers. Reheat gently or serve cold.
Ingredients
| 1 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 Tbsp. Olive oil |
| 1 Medium Shallots, raw (minced) |
| 4 ounces Crimini mushrooms (sliced) |
| 4 ounces Asparagus, raw (cut into 1 inch lengths) |
| 4 ounce Grape or cherry tomatoes |
| 6 large black olives (sliced) |
| 1 Tbsp., drained Capers |
| 1 Tbsp. Balsamic vinegar |
| 4 Tbsp White wine |
| 8 ounces Fresh whitefish (grouper, cod, halibut, etc.) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Fresh oregano |
Instructions
When the water boils add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is done turn off the heat and cover.
Place the olive oil in a large skillet over medium heat. When the oil is hot add the shallots and the mushrooms. Cover and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.
Add the asparagus, tomatoes, olives, capers, vinegar and wine. Increase the heat to medium low and cover. Cook for about 3 minutes.
Cut the fish into cubes and add to the pan. Cover and cook for about 5 minutes, stirring occasionally.
Add the quinoa, salt, pepper, and oregano. Stir and let cook for about two minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Even though we talk about how the Mediterranean diet, that doesn’t mean that you have to eat Mediterranean food. But there are times when you want to. This is a great mix of those flavors. You can use almost any veggie that you like and basil, tarragon, or dill instead of the oregano.