Italian-Style Quinoa-Stuffed Sole recipe
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Ingredients
- ¼ cup quinoa ½ cup water 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon lemon zest 4 (2 ounce) sole fillets 2 tablespoons grated Parmesan cheese 4 lemon slices ground black pepper 2 tablespoons red wine vinegar ½ cup water
Nutrition Info
- 215.4 caloriescarbohydrate: 18.4 gcholesterol: 58.8 mgfat: 4.2 gfiber: 3.1 gprotein: 26.8 gsaturatedFat: 1.4 gservingSize: -sodium: 175.1 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Italian-Style Quinoa-Stuffed Sole
Directions
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Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.