Sesame Trout, Bok Choy & Quinoa
Servings: 4
Calories: 439kcal
Ingredients
- 1 cup Quinoa (dry, uncooked)
- 2 cups Water
- 4 Rainbow Trout Fillet
- 8 cups Bok Choy (baby, halved)
- 2 tbsps Avocado Oil
- 1/2 tsp Sea Salt
- 1 tbsp Sesame Seeds
Instructions
- Preheat oven to 425ºF (218ºC).
- Combine quinoa and water together in a saucepan. Bring to a boil and then reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff the quinoa with a fork. Turn off the heat and set aside.
- Meanwhile, add the trout and bok choy to a baking sheet and gently coat in oil. Season with salt and sesame seeds. Bake for 10 minutes or until the fish is cooked through.
- Divide the quinoa, trout and bok choy onto plates. Enjoy!
Notes
Trout Fillets
Each fillet should be approximately 159 grams or 5.6 ounces in size.No Trout
Use salmon instead.Save Time
Cook the quinoa ahead of time. Cooked quinoa can be refrigerated up to 7 days, or frozen in individual portions up to 8 months.Storage
Refrigerate in an airtight container up to 2 to 3 days.Serving Size
One serving is equal to 1 trout fillet, 3/4 cup of quinoa and 1.5 cups of bok choy.
Nutrition
Serving: 4g | Calories: 439kcal | Carbohydrates: 31g | Protein: 41g | Fat: 16g | Cholesterol: 94mg | Sodium: 440mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6360IU | Vitamin C: 67mg | Calcium: 307mg | Iron: 5mg
