Sesame Quinoa with Edamame and Citrus-Soy Glazed Black Cod

I’m getting down to my Asian roots with this recipe.  Seriously though, I love the flavor of sesame oil and I LOVE Black Cod.  Black Cod is so tender, buttery and melt-in-your-mouth yummy.  This isn’t a typical fall recipe, but it’s easy and good and if your tired of pumpkin, squash, nutmeg, and cinnamon later this year, you can pull this recipe out.  My sister-in-law who is a registered dietician/nutritionist shared the quinoa recipe with me (she had made it for a family birthday and I had to get the recipe from her) and the Black Cod recipe comes from Martha Stewart.

Sesame Quinoa with Edamame (adapted from PCC Natural Market recipe)

Makes 16 side portions

Ingredients:

  • 2 cups organic quinoa
  • 1 pound frozen organic edamame (soybeans)
  • 1/2 ounce arame seaweed (I used Wakame dried seaweed)
  • 2 tablespoons black sesame seeds
  • 1/3 cup sesame oil
  • 1/2 teaspoon minced organic ginger
  • 1 teaspoon minced organic fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1/3 brown rice vinegar
  • 1/3 cup tamari (my SIL recommended substituting a little less than 1/3 cup of Braggs Amino Acids)

Directions:

1. Boil 3 cups water; add quinoa.  Bring back to a boil, stirring.  Reduce heat to low, cover and simmer 10 minutes.  Remove from heat, allow to sit covered until water is absorbed, stir to fluff.  (I will usually cook my quinoa in a rice cooker using a 2:1 ratio, but did use the stove top method for this recipe)

2.  Steam edamame for 2 minutes to thaw.  Let cool.

3.  Soak seaweed for 20 minutes to hydrate.  Drain well. (I only had to soak the Wakame seaweed for about 5 minutes.)

4.  Toast sesame seeds in 300 degree oven for 3-4 minutes. (Or use a small pan to toast.)  When ingredients have cooled, mix together quinoa, seaweed, edamame and sesame seeds.

5.  Heat sesame oil in a pan, add garlic, ginger, and red pepper flakes for a few minutes and then pour over quinoa mixture.  Add rice vinegar and tamari (or amino acids), mix well and serve.

This recipe makes a LARGE portion.  If you are taking it to a party it’s great, if you are cooking for 2 I would recommend halving or even quartering the recipe.  I made the full recipe and Hubby and I will be eating this all week!

Citrus-Soy Glazed Black Cod (adapted from Martha Stewart)

Makes 4 servings

Ingredients:

  • 4 (6 ounce) center-cut black cod filets
  • coarse salt and freshly ground pepper
  • 2 tablespoons light-brown sugar
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (use tamari or Braggs Amino Acids to make this gluten-free)
  • Thinly sliced mint and scallions for garnish (I omitted the garnish)

Directions:

1.  Preheat oven to 425 degrees.  Spray a baking dish with cooking spray.  Season fish with salt and pepper and place in prepared dish.

2.  Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat.  Simmer until thick and syrupy, 4-5 minutes.  Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.

3.  Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes.  Garnish and serve with reserved glaze.

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This two recipes have become two of my favorites, they have amazing flavor and are both easy to make.  Black cod is a little pricey so maybe not something to make every week but definitely a good go-to recipe.

 

I had my suppression check this past Thursday and received the go ahead to start my medications.  I cut my Lupron down to 10 units and have added aspirin, dexamethasone and oral estrogen.  So far I haven’t had side effects.  I’ve actually been sleeping pretty good despite the dexamethasone.  I had my yearly physical with my GP and she said that the dexamethasone could make me hyper and irritable on top of acne, weight game and insomnia.  Keeping my fingers crossed that I don’t get any of those side effects.  Hubby will be just as thankful as me if I don’t.  On a brighter note, my endometrioma cysts appear to be smaller than they have been in a long time (hence why I went on birth control for a few months).  I’ll have another estrogen check on Friday, hoping and praying that everything will lead to the miracle baby that we have been patiently waiting for.

xoxo

 

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12 thoughts on “Sesame Quinoa with Edamame and Citrus-Soy Glazed Black Cod

  1. Is it bad to admit that I’ve never had quinoa? Sorry, girl. But it looks delicious!

    Glad to hear that the meds are treating you well thus far! Hope that continues! Any idea for transfer date yet? Lots of prayers for you, my friend!

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