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Sesame Trout, Bok Choy & Quinoa

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Sesame Trout, Bok Choy & Quinoa

Course: Lunch
Keyword: dairy-free, gluten-free, seafood
Calorie: 400-500, Under 450
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 439kcal


  • 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


  • 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!


  • 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.


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

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