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Trout And Quinoa Hash

recipe 30 min
Total 547 Kcal 32 g protein 69 g carbs 17 g fat

Ingredients for serving

  • 85 g Fish, trout, rainbow, farmed, .. 1 x oz (85g)
  • 85 g Quinoa, uncooked 0.5 x cup (170g)
  • 30 g Baby Spinach 1 x cup (30g)
  • 30 g Avocados, raw, California 1 x NLEA serving (30g)
  • 64 g Celery, raw 1 x stalk, large (11"-12" long) (64g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 3.1 g Spices, dill weed, dried 1 x tbsp (3.1g)
  • 0.4 g Salt, table 1 x dash (0.4g)
  • 6.9 g Spices, pepper, black 1 x tbsp, ground (6.9g)
  • 30.5 g Lemon juice, raw 1 x fl oz (30.5g)
  • 1 g Oil, olive, salad or cooking
  • 224 g Water 1 x 1 cup (224g)

Instructions

  • Heat oil in a sauce pan and cook onions until translucent. Add chopped celery and dill, cook until fragrant.
  • Add the quinoa and water and bring it up to boil. Reduce the heat to simmer.
  • Cook for about 20-30 minutes while stirring occasionally, until quinoa is fluffy.
  • Add spinach to the quinoa and cook just to wilt. Turn off the heat.
  • Meanwhile preheat the oven to 375 degree Fahrenheit. Grease a baking pan with non stick oil.
  • Place the fillet in the pan and bake for 10-12 minutes, until fish is cooked. Flake the fish with a fork and set aside.
  • Peel the avocado and remove the seed. Cut it into small size cubes.
  • In a serving dish combine the cooked quinoa, chopped avocado, lemon juice, salt and pepper. Toss to combine all the flavors.
  • Top it with the flaked trout and serve while still warm.

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