Pan Seared Tilapia and Quinoa with Asian Greens, Leeks, and Shiitake Mushrooms

A guest post by Elizabeth Thomas
Gluten-free/Dairy-free/Nut-free. 
This year, though my participation in Nurture’s Grow Your Own Food program (see http://www.nurtureyourfamily.org/grow-food-program/ for more information), I am very fortunate to have recently harvested enormous crops of Asian greens, also known as Mizuna and Red Asian Mustard Greens.  At first I used them as you would in a salad, with red peppers and a peanut dressing.  I thought they were delicious, but then I read up on these mysterious greens and learned that they are most often cooked in a stir fry or as a warm, wilted salad.  The greens cooked up very nicely and I love the way the quinoa absorbs all of the rich flavor from the mushrooms and soy sauce, brown sugar, stock, and red pepper flakes added to the mix.  Really, the best part is knowing that a portion of our dinner came from a local organic garden!

For the Tilapia:

4 Tilapia Filets
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon garlic powder
salt and pepper
1 tablespoon olive oil
1/4 cup low sodium soy sauce (make sure to use the gluten free version if you are following a gluten free diet)
1 teaspoon lime zest
Juice of 1 lime
1 tablespoon thinly sliced fresh basil

Directions:  In a small bowl, combine chili pepper, coriander, garlic powder, salt and pepper.  Rub mixture on all four Tilapia filets.  Heat olive oil in a nonstick skillet on medium high heat.  Cook filets in pan for 3-4 minutes per side or until fish flakes easily.  In another small bowl, combine soy sauce, lime zest and juice, and basil.  Pour over cooked fish or serve on the side as a dipping sauce.

For the Quinoa:

2 tablespoons olive oil
1-2 leeks, whites and light green parts sliced thinly lengthways
1 cup thinly sliced shiitake mushrooms, stems removed
2 cloves garlic, chopped
3 cups Asian greens, roughly chopped
1/4 cup low sodium soy sauce  (make sure to use the gluten free version if you are following a gluten free diet)
3 tablespoons brown sugar
1/2 – 1 cup chicken stock
1 teaspoon crushed red pepper
1 teaspoon sesame oil
salt and pepper
1-2 cups cooked quinoa*

Directions:  Rinse sliced leeks in a bowl with cold water to remove any dirt from inside.  Pat dry with a towel and add to olive oil heated in a large pan on medium heat.  Add sliced mushrooms and saute for 5 minutes, or until the leeks begin to look slightly translucent.  Add garlic and greens and saute for 1 minute.  Add soy sauce, brown sugar, stock, red pepper, sesame oil, and salt and pepper.  Cook covered for 3-5 minutes.  Add cooked quinoa and stir to combine.  Check for flavor and add more soy sauce, brown sugar, red pepper, or salt and pepper if desired.

*Prepare the quinoa in a rice cooker for the easiest method.  The process is the same as for cooking rice (1 part grains to 2 parts water).
Need to buy a rice cooker ? We’ve search the web and selected a great option for you (value and ease of operation) that you can purchase through the links below. Thanks to Amazon Associates, when you purchase through one of the Amazon product icons, the Healthy Kids site gets a little kickback from Amazon. You don’t pay more; in fact, you will likely get a better deal than what you might find in stores. Our relationship with Amazon helps to offset the cost of running this website. If we end up making a profit– especially since our time is volunteer–we donate it to Nurture, a non-profit that helps low-income families improve nutrition and health. Thank you!

A Great Rice Cooker

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