Halibut with Broccoli-Quinoa Pilaf

Ingredients

Pilaf

• 15 mL Olive oil
• 1 Small onion, chopped
• 250 mL Quinoa
• 375 mL Water
• 1 mL Salt
• 750 mL Chopped broccoli
• 50 mL Dried cranberries
• 125 mL Slivered almonds
• 2 Green onions, sliced

Fish

• 4 Pieces Halibut, each (6 oz/180 g)
• 1 mL Salt
• 5 mL Grated lemon rind

Directions

Pilaf

1. In a medium saucepan, heat 5 mL olive oil over medium-high heat.
2. Add the chopped onion and cook 3 minutes, stirring occasionally, until softened.
3. Meanwhile, place quinoa in a fine mesh sieve and rinse thoroughly.
4. Add the quinoa, 375 mL water and 1 mL salt to the saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
5. Add broccoli and dried cranberries and simmer for 8 minutes or until broccoli and quinoa are tender and no liquid remains.
6. Stir in the almonds and green onions.

Fish

7. Heat remaining 10 mL olive oil in a non-stick frypan over medium high heat.
8. Season halibut with 1 mL salt.
9. Cook halibut 3-4 minutes per side, or until opaque.
10. Sprinkle halibut with grated lemon rind and serve with Pilaf.