Recipes
Return to previous pageSole with Mushroom Quinoa
(0 ratings)
White wine infused sole accompanies mushroom-studded quinoa in this Asian-inspired preparation. Make a green salad with a K0 vinaigrette and your dinner’s done.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1 teaspoon coconut or canola oil
- 2 teaspoons brown or yellow mustard seeds
- 3 tablespoons fresh ginger, minced, divided
- 2 cups (4 oz.) shitake mushroom caps, stems discarded, chopped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, or water
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 4 scallions, thinly sliced
- 1/4 cup white wine
- 1 1/4 pounds sole or flounder
Instructions
- Heat the oil in a small saucepan until it just begins to smoke. Add the mustard seeds and when they begin to pop (they will pop immediately), stir in 2 tablespoons of ginger and the mushrooms. Stir until the mushrooms are beginning to be tender, about 1 to 2 minutes. Stir in the quinoa and stir 1 minute. Add the broth, 3/4 teaspoon salt, 1/4 teaspoon pepper and bring to a boil. Lower the heat to a simmer, cover and cook 20 minutes or until the water is all absorbed. Stir in half the scallions and let stand 5 minutes.
- While the quinoa is standing combine the remaining scallions, ginger, wine, remaining 1/4 teaspoon salt and pepper in a large skillet over high heat. Bring to a boil. Roll the fillets into loose rolls and put them seam side down into the skillet. Cover and steam until fish is cooked through, about 3 to 5 minutes. Serve with the quinoa.