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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start with the beets- saute and reduce the orange glaze. Bring the quinoa up to a simmer. Start to brown the butter for the fish. While the fish sears, toss the salad and the quinoa. Enjoy altogether.
Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.
Cook quinoa up in a bath of water and orange juice to give a tangy, citrus undertone. When done, toss in segments of oranges for even more delight. While blood oranges add a unique flavor, most any other orange will work too if you cannot find this rosy variety.
Just a bit of butter is cooked until the milky solids caramelize, creating a sauce that is both nutty & almost sweet. The sauce and fish are finished with a generous splash of lemon juice to further the tangy sweetness.
