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Fish And Quinoa In Sorrel Leaves
Quinoa may not be a true grain, but it has all of the versatility of rice and other cereals and can pair with nearly anything you care to enjoy it with. This South American crop is the seed of a plant related to amaranth, beets, and spinach, but with a flavor and texture which set it apart from its cousins. Native to the Andes mountains, quinoa has been an important part of the diet in this region for millennia and it is now making inroads in the United States and Europe as well.
Quinoa has a nutty flavor which makes it a great accompaniment to fish and other seafood, which is how it appears in this particular fish recipe. Along with quinoa and flaked fish, there is one other ingredient in this dish which may not be immediately familiar to everyone out there: sorrel leaves. Long enjoyed in Europe and Africa, this tart, refreshing leaf vegetable has a flavor reminiscent of lemon, which makes it a perfect foil for fish dishes.
Also appearing in this fish and quinoa recipe is beets, a vegetable which is also a great partner for the sharp acidity of sorrel, which offsets their earthy sweetness. Put it all together and you have a complex, delicious and satisfying dish which offers an entirely new way to enjoy fish.
Flaked Fish With Quinoa, Sorrel And Beet Puree
Ingredients -
8-10 ounces fish, fresh or canned (almost any type will do for this recipe) 1 cup cooked quinoa 1 cup fresh sorrel leaves, washed 1 tsp garlic powder 2 beets, cooked and pureed (canned may be substituted, but fresh is better 1 tsp fresh lemon juice Salt and black pepper, to taste
Preparation:
As complicated as this recipe may seem, it is actually quite simple to prepare. You can even use canned fish and cook the quinoa ahead of time to make this a truly quick and easy recipe, since it is equally good served warm or at room temperature.
Add ½ tsp of the garlic powder to the cooked quinoa and stir in the fish, after flaking it with a fork. Add salt and pepper to taste and cover. Puree the beets in a food processor along with the lemon juice, the other ½ tsp of garlic powder and a little salt and black pepper, adding a teaspoon of water if the puree seems too thick.
Now you simply need to assemble the dish. Place a few sorrel a leaves on each plate, followed by a tablespoon of the quinoa and fish mixture, then another layer of sorrel leaves and so on until you have made three layers (or more if you like). Add ¼ of the beet puree on the side of the quinoa and fish and serve.
This recipe serves four, but may be doubled or halved to accommodate larger or smaller groups of diners.
(Serves 4)
Photo Description:
Quinoa and sorrel may be exotic ingredients to many Americans, but when they are combined to create a dish as good as this one, it is not likely that too many diners will be concerned about these new and unfamiliar foods. All it takes is one taste of this terrific fish recipe to make quinoa (and sorrel) lovers out of even the pickiest eaters.
Try serving this dish along with a green salad or roasted vegetables. It makes a great dinner entrée or a lunch dish - and again, it has every bit as good when served at room temperature or even cold, so don't be afraid to make it ahead of time for dinner or lunch guests. With dishes as good as this one to introduce it to a new audience, quinoa may soon become a welcome guest at dinner tables all over the world - and after all, why should not it?
