Halibut is spiced with cajun in this delicious salad with Sprouted Quinoa and Watercress!
Cajun halibut with sprouted quinoa and watercress is a light and satisfying meal. The best things about fish, is that it doesn’t’ take long to cook and is often high in protein. Wild halibut is by far my favorite kind of fish. It has a light flavor and goes well with just about anything, like sprouted quinoa. Quinoa has become very trendy among us health conscious people. It is low in calorie, but high in nutrients. Most importantly, quinoa has 14 grams of protein per cup and supplies 55% of your daily needed magnesium! A cool fact I found out was that its actually not a grain or a seed but a relative of vegetables like leafy spinach.Its important to clean quinoa before cooking. I usually just rinse it in a strainer 2-3 times. Quinoa supports the gluten free, wheat free, low cholesterol and low sodium diet!
Cajun Halibut with Sprouted Quinoa and Watercress
- 1/2 cup sprouted quinoa
- 1 cup water
- 1 lb halibut
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- pinch of cayenne
- 1/4 teaspoon thyme dried
- 1/4 teaspoon oregano dried
- 2 Tablespoons olive oil
- 1/2 cup watercress
- 2 cherry tomatoes sliced
- 1 Tablespoon mayonnaise
- 1/2 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- Quinoa: In a small pot add 1/2 cup sprouted quinoa and 1 cup water. Cover and cook on low heat for 15 minutes, then fluff with a fork.
- Halibut: Combine spices in a small bowl. Rub on halibut both sides. In a skillet heat up olive oil and add in the halibut. Fry each side for 5 minutes.
- Dressing: Whisk together mayonnaise, maple syrup, and apple cider vinegar.
- Arrange quinoa, halibut, and watercress with the tomatoes on a plate. Drizzle dressing on top of halibut and enjoy!