Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   First, prepare the quinoa by rinsing 1 cup (185 grams) of quinoa thoroughly under cold water.

2. 2

   Combine the rinsed quinoa with 2 cups (480 ml) of vegetable broth and 1/4 teaspoon (1.5 grams) of salt in a medium saucepan and bring to a boil.

3. 3

   Reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy, then set aside.

4. 4

   Heat 1 tablespoon (15 ml) of olive oil in a wide, deep skillet or pot over medium heat, then add 1 finely diced small red onion (about 70 grams) and sauté for 3 minutes until softened.

5. 5

   Stir in 2 minced garlic cloves (about 6 grams) and 1/2 (about 25 grams) aji amarillo paste, cooking for an additional 1 minute until fragrant.

6. 6

   Pour in 1 cup (240 ml) of unsweetened pomegranate juice and 1/4 cup (60 ml) of vegetable broth, add 1/4 teaspoon (1.5 grams) of salt to the liquid, bring the mixture to a gentle simmer, and then carefully place 2 (150-gram each) white fish fillets into the poaching liquid.

7. 7

   Cover the skillet and poach the fish gently for 8-12 minutes, depending on thickness, or until the fish is opaque and flakes easily with a fork, ensuring it does not boil vigorously.

8. 8

   Gently remove the poached fish from the skillet and transfer to serving plates alongside the fluffy quinoa, then stir 2 tablespoons (30 ml) of fresh lime juice, 1/4 cup (approx. 40 grams) of pomegranate arils, and 1/4 cup (10 grams) of chopped fresh cilantro into the remaining poaching liquid.

9. 9

   Spoon the vibrant pomegranate-aji amarillo sauce generously over the fish and quinoa to serve immediately.