I hope you’re having a meaningful and reflective Ash Wednesday today.
We have officially entered the Lenten season, which means, for Catholics, Fridays are meat free, and today – Ash Wednesday – is a day of fasting.
Tonight, I’m sharing a beautiful Lenten supper that the whole family will enjoy.
It’s grain, dairy and gluten free, paleo, Keto and Specific Carb Diet friendly.
And it is SUPER flavorful.
Roasted Brussels sprouts, caramel ones beats, crunchy pistachios and roasted grapes come together in a hearty quinoa pilaf. The perfect compliment to broiled halibut!
Here’s What You Need: (serves 2)
1 lb halibut
1 cup dry quinoa, cooked per package directions in vegetable stock
12 Brussels sprouts, halved
1 beet, cut into 1/2 inch rounds
36 grapes, roasted
1/3 cup roasted and shelled pistachios
Sauce pan with tight fitting lid
Baking sheets (2)
Nonstick tin foil
Good Chef’s Knife
Preheat oven to 400 degrees. Cook your quinoa per package directions using vegetable stock instead of water.
Line a baking sheet with nonstick tinfoil. Place your beet rounds, Brussels sprouts halves and roasted grapes in a single layer and toss with olive oil, salt and pepper. Bake for 15 minutes. Remove from the oven, and flip. Return to the oven for another 15 minutes. Then, take out and remove the grapes and Brussels sprouts. Put them on a plate and set aside. Return the tray with the beets still on it to the oven for another 15 minutes, until they are tender.
Finally, place your halibut on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Lastly, top with fresh thyme and a lemon round. Squeeze the juice of half a lemon over top, and bake for 12 minutes, until the internal temperature reaches 145 degrees F.
Prior to serving, combine the quinoa with the pistachios, Brussels sprouts, beets (cut the rounds into matchsticks), and roasted grapes.
(To make SCD friendly, top a bed of spinach with the vegetable mixture and only. (Omit the quinoa).
Top your bed of quinoa pilaf with one of the halibut fillets and enjoy!
OK WOW! This meal was OUTRAGEOUS!
If you’ve never tried roasted grapes before, this is your personal invitation! They become like candy! They become intensely sweet, chewy and sticky, almost like a gummy bear!
The pilaf is so satisfying. You’ve got a symphony of flavors and such a diverse mix of textures!! The pistachios are crunchy and salty, the quinoa is nutty and *pops* in your mouth. The earthy beets are nice and chewy while the Brussels sprouts have a wonderful bite to them!
Paired with succulently sweet and meaty halibut – it is truly a 10/10!
Perfect for Lent, a weeknight meal – or even a fancy dinner party, this meal is sure to be a hit!
Let me know how yours turns out!
Until next time!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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