This is a wonderful nutrient dense meal that also tastes delicious. Asparagus isn’t fresh right now, so use frozen or replace with a hearty green, such as kale or swiss chard.
Cod in Green Tea Broth with Quinoa
- 1 1/2 cups dry quinoa
- 6 cod fillets (6 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons olive oil divided
- 1 piece fresh ginger about 3 inches, peeled and finely minced
- 1 medium head bok choy 12 ounces, thinly sliced lengthwise
- 1 1/2 cups fresh or frozen asparagus thawed
- 6 ounces shiitake mushrooms stemmed and thinly sliced
- 3/4 cup snow peas strings removed, thinly sliced in half lengthwise
- 1 1/2 cups brewed green tea
- 1 1/2 tablespoons gluten free soy sauce or coconut aminos
- 1 1/2 teaspoons honey
- 5 scallions sliced 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.