Crispy Sable Fish with Organic Mizuna and Quinoa Salad
Mediterranean Quinoa
Aztec Platter
Quinoa-Corn Salad
Curried Stuffed Peppers
Curried Stuffed Zucchini
Crispy Sable Fish with Organic Mizuna and Quinoa Salad
Serves 4
1 cup quinoa, rinsed* and drained
2 cups fish or vegetable stock
1 Tbsp extra virgin olive oil
1 cup red and yellow diced bell pepper
1/4 cup finely diced leeks
1/4 cup finely diced red onion
2 Tbsp minced chives
1 Tbsp finely chopped mint
salt and freshly ground pepper
3 cups 100% Pure Orange Juice (not from concentrate), cooked to
reduce by half and cooled
3 Tbsp extra virgin olive oil
8 oz. organic mizuna or baby greens
11/2 pound sable fish, cut into 8 pieces
In a large saucepan, bring stock, 1 tablespoon olive oil and a pinch
of salt to simmer. Add quinoa and simmer for 15 minutes. Fluff quinoa
and place in a large mixing bowl to cool. Add bell peppers, leeks, red
onion, chives and mint to the quinoa. Season to taste. In a separate
bowl, whisk together reduced orange juice and 3 tablespoons olive oil.
Set aside.
Season sablefish pieces. Place a small amount of olive oil in a
non-reactive saute pan. Place pan over high flame and heat to the
smoking point. Gently place fillet pieces, skin side down in pan. Cook
on skin side to crispy golden brown. Turn once, and complete cooking
on the other side. Toss mizuna with some of the dressing and place on
a large platter (or 4 individual plates). Place quinoa salad on top.
Gently place sablefish fillets on top. Drizzle with remaining
dressing.
*Quinoa should be rinse several times before cooking to remove bitter
tasting coating.
Mediterranean Quinoa
2 tablespoons vegetable oil
2 onions, chopped
1 green bell pepper, seeded
and chopped
1 red bell pepper, seeded
and chopped
1 yellow bell pepper, seeded
and chopped 2 cloves garlic, crushed
3/4 cup uncooked quinoa
4 cups vegetable broth or stock
1 tablespoon tomato puree
3 tomatoes - peeled, seeded
and chopped
Italian seasoning to taste
Heat the oil in a large skillet over medium-high heat.
Add the onions and red, green and yellow peppers; cook and
stir for about 5 minutes. Add the garlic, and cook for
about 2 more minutes. Stir in the quinoa, vegetable stock,
and tomato puree. Return to a boil, then cover and simmer over low heat
for 20 minutes, or until quinoa grains are soft. Stir in
the diced tomatoes and season with Italian seasoning. Cook
until heated through, then serve.
Aztec Platter
Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte
Little, Brown
Vegan. Serves 6.
Simple Solution
This pretty composed salad features quinoa, a grain that was a staple
food of the ancient Aztecs of South America. Quinoa has a nutritional
profile superior among grains, with high-quality protein and an
abundance of vitamins and minerals. With a distinctive yet mild flavor
and aroma, quinoa cooks to a light fluffy texture in only 15 minutes,
making it a great quick grain. It is now widely available in natural
food stores and some supermarkets.
This salad is a tasty and nourishing meal all by itself.
Quinoa-Corn Salad
1 cup quinoa, well rinsed
1 cup thawed frozen corn kernels
Juice of 1 lemon
1 tablespoon olive oil
2 or 3 scallions, minced
Salt and freshly-ground black pepper, to taste
Bean Salad
1-pound can pinto, pink, or kidney beans, drained and rinsed
1 heaping cup diced canned tomatoes
1 tablespoon apple cider vinegar or balsamic vinegar
A1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste
Garnishes
Pumpkin seeds
Black olives
1 medium red bell pepper, cut into strips
Bring 2 cups of water to a boil in a heavy saucepan. Add quinoa and
simmer gently, covered, for 15 minutes. When the quinoa is done,
remove it from the heat, fluff it with a fork, and transfer it to a
mixing bowl. Combine the quinoa with the remaining ingredients for the
quinoa-corn salad and toss well.
While the quinoa is cooking, combine all the ingredients for the
bean salad in another bowl and toss together.
To assemble the Aztec Platter, transfer the quinoa-corn salad onto
a large platter and spread evenly to within an inch or so of the edge.
Pushing the salad outward from the center, make a well in the center
of the platter about 5 inches in diameter. Mound the bean salad into
the well, and sprinkle with a handful of pumpkin seeds.
Arrange olives and pepper strips around the edge of the platter.
Curried Stuffed Peppers
Colorful and savory, this gluten-free, dairy-free dish brings an
impressive presentation as well as healthful nutrients to the table.
Served atop millet, it's a delicious change from the standard rice
accompaniment, and an occasional sweet surprise of currant gives
perfect balance to the saltiness of turkey sausage. Works wonderfully
with vegetarian sausage too.
Serves 4
4 large rounded bell peppers, assorted colors
1 Tbsp extra virgin olive oil
1 large yellow onion, finely chopped
1/2 lb ground turkey or turkey sausage (mild or spicy), skin removed
and chopped finely
3 cloves minced garlic
1 medium zucchini, finely chopped
1/2 cup cilantro, chopped
1/4 cup currants
1 Tbsp fresh lemon juice
1/2 cup plain rice, soy, or almond milk
1 Tbsp mild curry powder
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 quartered lemon, for garnish (optional)
4 cups cooked millet or quinoa
Preheat oven to 350.
Slice off the top 1/2 to 3/4 inches of each pepper. Remove the seeds.
Parboil in boiling water for 3 minutes. Drain and run under cold
water. Drain again, and set aside.
Heat the olive oil in a large skillet over medium heat and sauté onion
until soft, about 3 minutes. Add the turkey or turkey sausage along
with the garlic and continue to sauté until evenly browned, about 5
minutes. Add the zucchini, cilantro, currants and lemon juice. Cover
and simmer over low heat for 2 to 3 minutes, stirring occasionally.
Remove skillet from heat and set aside.
Place the parboiled peppers in a shallow baking dish, hollowed side
up, and touching if possible. Using a slotted spoon, fill each pepper
with even amounts of turkey stuffing, using all of the stuffing and
reserving all of the liquid remaining in the skillet. Heat the
reserved liquid in the same skillet over medium high heat, bringing it
to a boil. Decrease heat to low and whisk in rice, soy, or almond
milk, curry powder, salt and pepper, to taste. Whisking constantly,
simmer sauce until curry powder has completely dissolved, about 1 to 2
minutes. Spoon this sauce evenly over each stuffed pepper. Cover with
aluminum foil and bake for 25 to 30 minutes or until peppers are
tender. While the peppers are baking, prepare millet or quinoa
according to package instructions.
To serve, divide the millet or quinoa evenly among 4 plates and place
peppers on top. Spoon any liquid remaining in the baking dish on top
of the peppers. Garnish, if desired, with lemon wedges.
Curried Stuffed Zucchini
Serves 4
11/2 lb zucchini (4 medium to large)
1 Tbsp olive oil
1 large yellow onion, finely chopped
1/2 lb ground turkey or sausage, skin removed, finely chopped, (mild or
spicy)
3 cloves garlic, minced
1 red bell pepper, seeded, de-ribbed, and finely chopped
1/2 cup cilantro, finely chopped, (about 1 bunch)
1/4 cup currants
1 Tbsp fresh lemon juice
1/2 cup soy, rice or almond milk
1 Tbsp yellow curry powder, (mild)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 fresh lemon for garnish, optional
4 cups cooked millet or quinoa (may use couscous for those not on a
gluten-free diet)
Preheat oven to 350.
To prepare the zucchini: Trim the ends from the zucchini, and slice
them in half lengthwise. Using a teaspoon and being careful not to
break the outside skin, core out the center of the zucchini, leaving a
1/2-inch-thick shell and saving the removed pulp. Chop the removed
pulp and set aside.
To prepare the stuffing: Heat the olive oil in a large skillet over
medium-high heat and sauté the onion until soft, about 3 minutes. Add
the turkey and garlic, and sauté until evenly browned, about 5
minutes. Add the bell pepper, cilantro, zucchini pulp, currants, and
lemon juice. Cover and simmer for 2 to 3 minutes, stirring
occasionally. Remove the skillet from the heat and set aside.
To stuff and bake the zucchini: Place the zucchini shells in a shallow
baking dish, hollow side up and side by side. Using a slotted spoon,
fill each zucchini shell with stuffing, using all of the stuffing.
Reserve the liquid in the skillet.
To prepare the sauce and bake the dish: Place the skillet with the
reserved liquid over medium-high heat, and bring to a boil. Decrease
the heat to low and whisk in the rice milk, curry powder, salt and
pepper. Whisking constantly, simmer the sauce until the curry power
has completely dissolved, 1 to 2 minutes. Spoon the sauce over the
stuffed zucchini and cover with aluminum foil. Bake the zucchini until
tender, 25 to 30 minutes. Meanwhile, prepare the millet according to
package directions.
To serve, divide the millet among 4 plates and place zucchini halves
on top of the millet. Spoon the sauce over the top. Garnish with a
lemon zest.
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