Halibut with Broccoli-Quinoa Pilaf
The TENA Kitchen Recipe

Ingredients
- 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
Pilaf
- 4 Pieces Halibut, each (6 oz/180 g)
- 1 mL Salt
- 5 mL Grated lemon rind
Fish
Directions
- In a medium saucepan, heat 5 mL olive oil over medium-high heat.
- Add the chopped onion and cook 3 minutes, stirring occasionally, until softened.
- Meanwhile, place quinoa in a fine mesh sieve and rinse thoroughly.
- Add the quinoa, 375 mL water and 1 mL salt to the saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
- Add broccoli and dried cranberries and simmer for 8 minutes or until broccoli and quinoa are tender and no liquid remains.
- Stir in the almonds and green onions.
- Heat remaining 10 mL olive oil in a non-stick frypan over medium high heat.
- Season halibut with 1 mL salt.
- Cook halibut 3-4 minutes per side, or until opaque.
- Sprinkle halibut with grated lemon rind and serve with Pilaf.