Saturday, April 24, 2010

Roasted Rainbow Trout with Quinoa and Greens

This is one of my go to, weeknight recipes... it is fast, nutritious and quite soul satisfying!

Quinoa, pronounced Keen-wa, is an ancient grain that has been a popular food staple in South America for thousands of years. It is easy to prepare (it follows the same prep as rice) and has a nutty, fluffy, creamy texture when cooked! It is also one the most nutritious grains/cereals/seeds on the market today, loaded with protein, magnesium, iron, copper and phosphorus!

If you can't find quinoa, I have often substituted whole wheat couscous or bulgur wheat, both are equally delicious!

Roasted Rainbow Trout
2 sides rainbow trout
1 lemon, sliced thin
1/2 bunch dill (or another fresh herb)
sat and freshly ground black pepper
olive oil
butcher's twine

Preheat oven to 4oo degrees. Liberally salt and pepper both sides of trout. Place one side of trout on baking dish, skin side down. Place half of dill (or other herb) over trout, followed by slices of lemon, remaining half of herb and then remaining half of trout. Tie sides together with butchers twine. Brush with olive oil. Roast for 15 minutes or until done to your liking.


1 cup organic quinoa
2 cups organic free range chicken stock
1 t salt
1 t olive oil
zest of one lemon
3 T dill chopped fine

Bring quinoa, chicken stock, salt and olive oil to boil. Cover and reduce heat to low. Simmer for 15 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with fork. Add zest and dill and stir to combine.

1 T olive oil
3 cloves garlic
2 medium bunches greens (I used rainbow chard), chopped
1 T butter
salt and freshly ground black pepper
1 T lemon juice

Heat butter and olive oil over medium high heat until melted. Add garlic and greens. Season with salt and pepper. Saute until wilted. Finish with lemon juice.

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