Fat Loss · Nutrition · Recipes

Ginger Soy Rainbow Trout with Quinoa

By: Karen Maxwell

So good my family wanted to lick the pan I made the sauce in.  We LOVE Asian flavours!

Main Ingredients:

  • 4 – 3 oz rainbow trout (or salmon) filet
  • 2  cups golden quinoa, prepared
  • 4  cups shredded brussels sprouts
  • 1 tbsp sesame oil
  • 3 green onions, diced
  • Zest of 1 lemon

Sauce Ingredients:

  • 2 tsp low sodium soy
  • 2 tbsp honey
  • 2 tbsp rice or coconut vinegar
  • 1 tsp minced ginger (or more, to taste)
  • 1 tsp minced garlic
  • 1 tbsp sesame oil
Rainbow Trout w.golden quinoa & ginger-soy reduction
Garnish – the extra touch that takes your plate from ordinary to extraordinary!

Cooking Instructions:

  1. Spice Up Your Quinoa!
    • Once quinoa has been prepared according to package instructions, stir in 2/3 of the diced green onions.  Cover and set aside.
  2. Get Saucey!
    • Using a non-stick pan, add the soy, honey, vinegar, ginger and garlic and bring to a low boil.
    • Simmer, stirring constantly, until the sauce volume has reduced and it has thickened slightly.
    • Remove from heat and set aside (it will continue to thicken a bit in the hot pan).
  3. Fry Your Fibre!
    • Heat a saute pan to medium-high heat.
    • Add 1 tbsp sesame oil to a saute pan and toss in the Brussels sprouts.
    • Cook and stir until they soften a bit and start to brown, about 5 minutes.
    • Lower the heat and keep stirring every so often to keep them warm while you prepare the trout.
  4. Sear Your Seafood!
    • Spray a non-stick pan with Pam.
    • Saute the trout or salmon over medium-high heat until the outsides are golden brown and it flakes with a fork (about 3 minutes per side – or more for thicker filets).
    • Remove from heat.
  5. Did We Mention, Sauce?
    1. Put your sauce back on the heat (medium-low) and add 1 tbsp sesame oil.
    2. Stir until thick and smooth.
    3. You can strain this sauce for a more polished presentation.
  6. Plate it!
    1. Top ½ c golden quinoa mixture with 1 cup of sautéed brussels sprouts and 1 trout filet.
    2. Drizzle the trout with ¼ of the sauce mixture.
    3. For the finishing touch, sprinkle green onion and lemon zest on top.
  7.  Enjoy!

Nutrient Information:

  • 362 Calories
  • 42 g Carbohydrates
  • 12 g Fat
  • 25 g Protein

Come back the first and fourth Monday of every month to learn a new recipe for #macromonday at idealisticisabel.com!

Tweet this Recipe! Ginger Soy Rainbow Trout with Quinoa https://ctt.ec/3Y8gR+ #macromonday via @idealistisabel

More Recipes:


Chicken Rice Noodle Pasta with Peanut Sauce

Taco Lasagna by Jaime

4 thoughts on “Ginger Soy Rainbow Trout with Quinoa

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