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Parve
Easy
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
I can just hear someone shouting “Oh, no, not quinoa again,” but this is really good. Serve with halibut poached in a court bouillon for a flavorful and healthy meal.
2 cups Baron Herzog Chenin Blanc or other dry white wine
1 medium onion, sliced into half-moons
3 cloves garlic, such as Mr. Dipz Peeled Garlic
5 whole peppercorns
1 lemon, cut across into 1/4-inch slices
1 carrot, peeled and cut across into 1/4-inch slices
1 bunch parsley
1 whole halibut, measuring 1 and 1/2 inches at the thickest section
3 teaspoons parve chicken bouillon, dissolved in 3 cups boiling water
1 and 1/2 cups quinoa
3 medium stalks celery, peeled and cut into 1/4-inch dice (about 1 cup), leaves reserved
1 cup wild mushrooms, cut into pieces and sauteed
Haddar Kosher Salt, to taste
freshly ground Gefen Black Pepper, to taste
Combine all the ingredients except the fish in a stockpot with four cups water. Bring to a boil, and then reduce the heat to simmer for 30 minutes (uncovered).
Gently place the fish in the poaching liquid, cover, and cook for 15 minutes. (1 inch = 10 minutes; 1/2 inch = 5 minutes.)
The Canadians developed a general rule of thumb for cooking fish – whole or filleted – no matter what the method used: measure the fish at the thickest part and allow 10 minutes per inch, or a fraction of the time for a fraction of an inch. If time is of the essence, fish can be poached in plain water, but this recipe is for a court bouillon, a flavored poaching liquid.
In a medium saucepan, bring the stock to a boil over high heat.
Add the quinoa and diced celery. Return to a boil, and then reduce the heat to simmer, cover, and cook for 12-14 minutes. Stir in cooked mushrooms and reserved celery leaves (approximately 1/2 cup, chopped). Season with salt and pepper to taste.
I made this quinoa for friends who cannot eat onions or garlic. Looking around for a solution, I found that my freezer had two plastic containers of Boletus mushrooms that I had picked, cooked, and frozen in the summer. If – as is probable – fresh Boletus are not available, use another good mushroom. Even if you don’t forage as I do, you will find an expanding selection of flavorful mushrooms in shops – labeled “wild” only to differentiate them from regular mushrooms.
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