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Quinoa salad, escarole, dates, and red onions topped with grilled cod coated in a mustard mixture.
Yield: 4 Servings
Quinoa Salad
¼ cup red quinoa
¼ cup white quinoa
1 cup water
¼ cup apple cider vinegar
3 Tablespoons olive oil
1 ½ Tablespoons thinly sliced green onions
1 Tablespoon finely chopped shallots
¼ teaspoon sugar
¼ cup sweetened dried cranberries
1/8 teaspoon ground black pepper
Escarole with Red Onions and Dates
2 teaspoons canola oil
¼ cup sliced red onions
2 cups chopped escarole
1 ½ Tablespoons butter
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup diced pitted dates
Mustard-Glazed Cod over Winter Greens
1 ½ Tablespoons canola oil
1 ½ Tablespoons Dijon mustard
½ teaspoon Kosher salt
1 ¼ pounds cod loin, cut into four equal size pieces
Fish, Milk, Mustard
Nutritional InformationTo Prepare Quinoa Salad:
Rinse quinoa thoroughly under cold running water. Combine quinoa with water in a pot. Bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 12 to 15 minutes or until grains are fluffy and water absorbs. Allow cooling before using. Or, cover and place in the refrigerator until ready to use. Whisk together vinegar, oil, scallions, shallots, sugar, cranberries, and pepper in a large bowl. Stir in chilled quinoa until evenly distributed. Cover and place in the refrigerator until ready to use.
To Prepare Escarole with Red Onions and Dates:
NOTE: Be sure to wash escarole in plenty of water because inner leaves tend to trap sand. Drain well and pat dry before using. In a sauté pan, heat oil over medium-high heat. Add red onions and sauté for 2 minutes. Add escarole and cook until wilted. Add butter, salt, pepper, and dates. Sauté for 2 minutes. Serve warm.
To Prepare Mustard-Glazed Cod over Winter Greens:
In a bowl, combine oil, mustard, and salt. Coat fish fillet in mustard mixture. Cover, and place in the refrigerator for 2 to 3 hours to marinate. When ready to cook, preheat a sauté pan over medium heat. Place marinated cod and cook for 2 to 3 minutes. Flip cod and cook for 2 to 3 minutes until flaky and opaque. Place ½ cup escarole and ½ cup quinoa salad, side by side, in the center of a serving plate. Place 1 grilled cod loin centered on top of escarole and quinoa salad. Enjoy immediately!
