Saturday, April 3, 2010

Keen Who? ...... Quinoa !

I am learning all about new grains from my gluten intolerant friends. Check out the link about quinoa then make dinner like us!

Tequila Lime Grilled Mahi Mahi with Quinoa and Grilled Vegetables
adapted from CD Kitchen

6 weight watcher points per serving
Serves: 4     
1 serrano chili
1 tablespoon sugar or Splenda
4 limes
3 tablespoons tequila
4 mahi mahi fillets, 6 oz. aach
1 cup quinoa
2 cups vegetable stock
salt and pepper
1/2 tablespoon butter
1 medium eggplant
2 small zucchini
8 large mushroom, stems removed
2 Tbsp olive oil
1 tablespoon fresh oregano or 1 tsp dried
Cooking spray

In a large bowl whisk minced Serrano chili, sugar, juice of four limes, and tequila. Add mahi mahi fillets and toss to coat. Let marinate for at least 10 minutes tossing to coat every few minutes.

In a medium saucepan bring quinoa, vegetable stock, pinch of salt, couple cracks of pepper, and butter to a boil. Reduce to medium low and cover. Let cook 15 minutes until cooked through. Bring grill to medium high heat.

Prep vegetables by cutting eggplant and zucchini into 8 pieces each.

In a medium bowl mix olive oil and oregano. Squirt vegetables with cooking spray, toss vegetables with olive oil, a few pinches of salt and some freshly ground pepper. Add fish and vegetables to grill. 
The fish takes about 4 minutes per side. The eggplant will take the longest so should go on the grill first and will take about 10 minutes to slightly char and cook through. The zucchini and mushrooms will take about 5 minutes.

To serve, fluff quinoa with a fork. Serve a portion of quinoa, top with grilled mahi mahi and vegetables.

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