Italian-Style Quinoa-Stuffed Sole

Italian-Style Quinoa-Stuffed Sole

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"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."

Ingredients

1 h 3 m {{adjustedServings}} servings 215 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
  3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
  4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
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Reviews

15
  1. 15 Ratings

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I made this with modifications (of course, I cant help myself!) I jazzed up the quinoa by cooking in vegetable broth and adding some italian seasoning, mushrooms and asparagus because I had the...

This dish was a nice combination of flavors. My husband said "wouldn't have expected quinoa in an Italian dish, but it went very well together." I did substitute Pangasius instead of Sole, whic...

This is a good basic recipe. My only difficulty was that it was a little bland. I'm on a lot of food restrictions, though, so I wanted to make this recipe work! Solution: GARLIC! I added 2 clove...