Sea Bass With Quinoa and Leeks

Simone Shapiro
by Simone Shapiro
4 Portions
35 min

I’ve decided to share with you a dish that we have on our menu here in the restaurant. A great summery fresh dish that is so easy to make at home. Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. I decided to incorporate the quinoa on our menu.

here I use red quinoa but you can use white or black and it will come out just as tasty. The leeks give an amazing texture and taste to the dish. Quinoa is not only tasty but it’s also nutritious so I feel that this dish is also a great recipe to do at home being that now we are all about healthy eating and fresh ingredients. The orange and olive oil vinaigrette is a great addition because it adds an amazing freshness to the dish, it really brightens up the dish. What more do you need them fresh fish, basil, orange vinaigrette and nice hearty cassoulet. The combination of flavors together is perfection. You can use any sea bass you prefer, but even more so you can choose a different fish such as salmon, grouper, or even shrimps which also go great with this side dish. Here I added chopped chives to the orange vinaigrette before plating to give more texture and taste but of course it is completely optional.

this dish is summery and fresh and I hope you guys enjoy the recipe.

Sea Bass With Quinoa and Leeks
Recipe details
  • 4  Portions
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the quinoa cassoulet
  • 1 cup quinoa cooked
  • 1/2 cup sautéed leeks (cut to cubes)
  • 180 grams sea bass
  • fresh basil for garnish
  • orange vinaigrette
  • salt/pepper
  • optional: basil oil
For the orange vinaigrette
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • pinch of salt
  • place orange juice and lemon juice in a blender, slowly add in the olive oil until you have a well blended sauce
For the quinoa
Cook in pot of boiling water red quinoa for 20 minutes, strain and set aside.
min the same pot sauté the cubed leeks, until tender.
when the leeks are fully cooked add in the quinoa and season with salt and pepper
take the fish (any sea bass that you have chosen) and cook fully
For the plate
As seen in video
place the cassoulet on the plate, about the sea bass, and then finish the dish with the orange vinaigrette, basil oil, and fresh Basil.