Organic / Kosher / Parve / Gluten Free / Sugar Free / Dairy Free

This delicious balanced dish will create a mouth-watering sensation before the meal and will leave you nourished with satisfied smile after.   It includes gluten-free red quinoa for grain, baked asparagus, blanched radish, fresh cucumber and dill for vegetables, and wild caught low-fat filet of orange roughy for protein.

Ingredients for Whole Grain:

1 cup organic red quinoa

2 cups water

1 pinch of sea salt

1 tbs olive oil

Cooking Instructions for Red Quinoa:

Pour olive oil in a cooking pot. Start the heating process. Put quinoa in a cooking pot, add cold water, add sea salt. Cook for 25 minutes. All water will be absorbed by the grains. When it is cooked, it could be served right away (the tastiest) or transferred to a glass container. Cooked grains can be stored in a refrigerator for 3 days.

Sauteed Asparagus:

Cut washed and checked asparagus in halves. Put it in a pan, add a little water, olive oil, sea salt, lemon juice, and ginger juice. Cook on a high flame for 5 minutes.

Ginger adds not only wonderful taste but helps digest fish and soothes the whole system

Baked Orange Roughy Filet:

Place filet in a bakeware.  Add salt, black pepper, oregano, rounds of lemon, olive oil, shoyu sause and water. Cover with foil. Bake for 10 minutes at 380F

 Health Tip** Orange roughy – is white fish. It is a salt-water fish, is primarily fished in deep waters. It contains good fats in the form of omega-3 fatty acids.Your body uses fat to keep your skin healthy, manufacture hormones and protect your organs, although eating too much fat increases your risk of obesity and related medical conditions.