Grilled Trout with Lemon Juice and Black Pepper Served with Quinoa


1-1/2 cups quinoa
1-1/2 cups canned vegetable broth
1-1/2 cups water
2 carrots, diced
1 onion, diced
3 boneless butterflied trout, 9 oz each, halved lengthwise
2 tablespoons lemon juice
1/2 teaspoon ground pepper
2 tablespoons chopped fresh flat-leaf (Italian) parsley
6 lemon wedges


  1. Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute. Drain through a fine-mesh sieve, then rinse under cold running water for 1 minute. Drain thoroughly, 4-5 minutes.
  2. In a large saucepan, bring the broth and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil.
  3. Stir in the quinoa, cover, and reduce heat to low. Simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
  4. Preheat a broiler (grill). Coat a broiler rack with nonstick cooking spray.
  5. Place the fish on the prepared rack, flesh side up. Drizzle each with 1 teaspoon lemon juice and season with the pepper.
  6. Position the broiler rack about 4 inches from the heat.
  7. Broil the fish until opaque throughout, about 5 minutes.
  8. To serve, mound the quinoa mixture on a platter. Top with the fish. Sprinkle with the parsley. Garnish with the lemon wedges.

Makes 6 servings.

Source: Mayo Clinic