It’s a new year and though we still love chocolate (who doesn’t?), there’s great news for our waistlines: The food we are eating is getting simpler and fresher every day. Despite ourselves, we are turning toward the holistic and oh-so-healthy. Love alternative products such as dairy-free milks and gluten-free flours? Great, because they’re all the rage now. Add hints of fresh lemon, tea and wine to your recipes and your taste buds will be on their way to the Mediterranean in no time. In the spirit of the new year, we have gone in search of a delicious example that fits right into the healthy culinary outlook of today.

Merging two recipes – one from Giada De Laurentis & one from Domestic Sluttery – the recipe below takes us South. It is based on quinoa, a super-food / non-gluten grain, and showcases fresh flavours like lemon, crisp white wine and herbs to caress and titillate the palette. We dare you not to fall in love with this recipe.




1 1/2 cups low-sodium chicken stock

1/8 cup fresh lemon juice

3/4 cup quinoa

1/8 cup extra-virgin olive oil

1/8 cup fresh lemon juice

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

1/2 tablespoon chopped fresh thyme leaves

1 teaspoon lemon zest

Salt and freshly ground black pepper to taste


In a medium saucepan, add the first three ingredients and boil over medium heat. Reduce to a simmer and cook in a covered pan until all the liquid is absorbed (about 15 minutes). Meanwhile, in a small bowl, mix together the rest of the ingredients. Pour the dressing over the quinoa and toss until all the ingredients are coated. Arrange on serving plates as a bed for the fish.



2 fillets of white fish (e.g. plaice, pollock, haddock or sea bass)

150 ml white wine (and keep the rest to drink with you meal or while you are cooking – whatever floats your boat)

100 ml water

4 bay leaves small bunch of rosemary

2 slices of lemon

1/4 of a medium red onion, sliced

black pepper and salt to taste


Put all ingredients except the fish into a saucepan and heat on low heat until just simmering. Gently add the fish into the barely simmering water and allow to heat through until cooked through (opaque in the middle & easily flake with a fork).  Thin fillets will take about 5 minutes and thicker fillets should take about 12 minutes. Lay fish on top of quinoa and garnish with lemon and rosemary – if you wish you can also use a little of the poaching liquid as a sauce for the fish.

Serve, eat and don’t forget to mention how hard this all was so that your significant other volunteers to wash the dishes (and hopefully give you a foot rub too).


photo credit: michelle@TNS via photopin cc

About the author

Serena Mahabir

I'm a semi-nomadic, gluten-free, dairy-free, baby-wanting ,self-proclaimed people-watching allergy-queen just trying to navigate this obstacle course called life. My blog, Bewildered Bug, is my measly attempt to relay my everyday adventures as someone who is not yet a Mom, but no longer a party girl.

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