Author Angela Litzinger at test.angelaskitchen.com
1 1/2cupsdry quinoa
6cod fillets(6 ounces each)
Coarse salt and ground pepper
1piecefresh gingerabout 3 inches, peeled and finely minced
1medium head bok choy12 ounces, thinly sliced lengthwise
1 1/2cupsfresh or frozen asparagusthawed
6ouncesshiitake mushroomsstemmed and thinly sliced
3/4cupsnow peasstrings removed, thinly sliced in half lengthwise
1 1/2cupsbrewed green tea
1 1/2tablespoonsgluten free soy sauce or coconut aminos
5scallionssliced on the diagonal
Preheat oven to 400 degrees. Season halibut with salt and pepper.
In a medium saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to a simmer, cover, and cook until quinoa is tender and water has been absorbed, 12 to 15 minutes. Remove from heat; set aside.
While quinoa is cooking, rub the fish fillets 1 tablespoon of the olive oil; season with salt and pepper. Place fish in an ovenproof dish and bake 10 to 12 minutes or until opaque just cooked through (a paring knife will easily go through fish).
in a large skillet, heat remaining oil over medium-high. To pan, add bok choy, and mushrooms. Cook stirring constantly for 2 minutes. Add asparagus and snow peas to pan. Continue cooking, stirring constantly, for another 2-3 minutes. Add green tea, ginger, soy sauce, and honey. Cook until veggies are tender, 2-3 minutes longer. Add scallions to pan. Place some broth and vegetables in each of four shallow bowls. Top with fish fillet. Fluff quinoa lightly with a fork, and season with salt and pepper, if desired, and serve with fish.
Cod in Green Tea Broth with Quinoa —http://angelaskitchen.com/2009/11/04/cod-in-green-tea-broth-with-quinoa/