Sesame Trout, Bok Choy & Quiona

Total Time: 20 MINUTES

Cook Time: 15 MINUTES

Prep Time: 5 MINUTES

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Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 4 rainbow trout fillet
  • 8 cups bok choy (baby, halved)
  • 2 tbsps avocado or extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tbsp sesame seeds

Instructions

  1. Preheat oven to 220 degrees celsius
  2. Combine quinoa and water together in a saucepan. Bring to the boil then reduce heat to a simmer and cover with a lid. Let it simmer for 10 -15 minutes until water is absorbed. Remove the lid and then fluff the quinoa with a fork.
  3. Meanwhile add the trout and bok choy to a baking sheet and gently coat with oil. Season with salt and sesame seeds. Bake for 10 minutes or until cooked through.
  4. Divide the trout, quinoa and quinoa onto plates and enjoy.

Notes

Works equally well with salmon instead of trout.
Make the quinoa ahead in advance - it can be stored in the fridge for up to 7 days.

Nutrition Information:

YIELD: 4

Serving Size: 1

Amount per serving

Calories: 439

TOTAL FAT: 16g

CARBOHYDRATES: 31g

FIBER: 5g

SUGAR: 2g

PROTEIN: 41g

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