food_play - MAHI MAHI ON QUINOA-LENTIL-PEA MEDLEY WITH PAPRIKA-ASPARAGUS / by Annabelle Guldner

This was a spontaneous adventure of fridge and pantry hunting. We prepared some quinoa with black sesame seeds as a base. In a different pan black, green and pink lentils and peas were cooked and seasoned with fresh garlic, nutritional yeast and pepper. Zucchinis and mushroom were added to the mixture along with a balsamic reduction and fresh lemon juice. The mahi mahi was placed on the quinoa and steamed for 5-8 minutes. Almonds were roasted for a nutty flavor and sprinkled over the lentil medley. The fish was served over the quinoa and lentils and finished off with a little bit of truffle oil. The asparagus was grilled with paprika and cayenne pepper and arranged around the dish. Voila! Delicious!

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