Rainbow Trout with Quinoa & Rapini
Ingredients:
1/2 cup Quinoa (dry)
2 Rainbow Trout Fillet
2 tbsps Fresh Dill (chopped)
1/4 tsp Sea Salt (divided, to taste)
1 tbsp Extra Virgin Olive Oil
1 bunch Rapini (chopped)
Directions:
Cook the quinoa according to package directions. Once cooked, fluff with a fork and let it cool.
Meanwhile, coat the trout fillets in the dill and half the salt.
Heat the butter in a non-stick pan over medium heat. Place the trout flesh side down and cook for three minutes, then flip and cook for three to four minutes until cooked through. Remove and set aside.
In the same pan, add the rapini and cook until just wilted. Serve alongside the trout and quinoa, and season with the remaining salt. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one trout fillet, one cup of quinoa, and two cups of rapini.
Fillet Size: One fillet is equal to 159 grams or 5.6 ounces.
Dairy-Free: Use vegan butter or your cooking oil of choice.
Additional Toppings: Add lemon juice, fresh herbs, salad greens, olives, capers, sliced red onions, or crumbled feta cheese.
No Rainbow Trout: Use salmon instead - wild caught preferred.
Rapini: Or otherwise known as Broccoli rabe - is a cruciferous vegetable. The leaves, buds, and stems are all edible. Rapini is known for its bitter taste and is used in Mediterranean cuisine.
