Add the quinoa and water to a medium-sized saucepan. Turn the heat to medium-high. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
Remove the pan from the heat and let it sit, covered, for 10 minutes.
Remove the lid and use a fork to fluff!
Mediterranean Baked Halibut
Preheat the oven to 400°F.
Rinse the halibut under cool water and then gently pat dry using a paper towel or a lint free dish towel. Place the fish on a parchment-lined baking sheet.
Season: Add the salt and pepper to the halibut and generously sprinkle both sides with Mediterranean seasoning blend. Drizzle the olive oil over the fish.
Bake the fish for 10 minutes. (see below for pan searing instructions)
Lemon Tahini Dressing
Add all the ingredients to a medium bowl.
Whisk all dressing ingredients together.
If the dressing is too thick, you can add more water if needed to achieve desired consistency.
Choosing FishWhen choosing fish, make sure to use sustainably sourced, wild caught fish whenever possible. Here is a great resource on how to find sustainable sources of fish. Pan-seared Fish:
Heat a heavy bottomed skillet to medium high.
Add a few tablespoons of olive oil or avocado oil.
Working in batches, place the fish flesh side down in the pan. (Even if the fish is skinless, you should be able to see which side is the skin side and which side is the flesh side.)
Cook for 3 to 4 minutes. Then flip the fish and cook on the second side for another 3 to 4 minutes.
Vegan: Use slices of extra film tofu instead of the fish. I have also used chickpeas. Simply season the tofu or chickpeas with the Mediterranean Seasoning Blend and add oil to a pan and cook until warm.
Other Proteins: Chicken or shrimp may also be used instead of fish in this recipe.