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SideChef
Recipes
Dairy-Free
Apricot Glazed Mahi Mahi Bowl with Quinoa

13 INGREDIENTS • 11 STEPS • 30MINS

Apricot Glazed Mahi Mahi Bowl with Quinoa

Recipe

4.7

3 ratings
Bowls...they’re not just for soup anymore! We love serving this delicious meal that requires only a fork and a bowl to eat. Healthy and delicious, this dish takes just minutes to prepare but has everything going for it healthy, nutrient-packed quinoa, fresh market veggies, and crunchy pine nuts.
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Bowls...they’re not just for soup anymore! We love serving this delicious meal that requires only a fork and a bowl to eat. Healthy and delicious, this dish takes just minutes to prepare but has everything going for it healthy, nutrient-packed quinoa, fresh market veggies, and crunchy pine nuts.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$10.23

Cost Per Serving

Ingredients

Servings
2
us / metric
Mahi-Mahi Fillet
2
Mahi-Mahi Fillets
Carrot
1/4 cup
Carrot
cut into matchsticks
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Garlic
1 clove
Garlic
Garden Vegetable Quinoa
1 pckg
Garden Vegetable Quinoa
Sugar Snap Peas
1 cup
Sugar Snap Peas
Pine Nuts
2 Tbsp
Pine Nuts
Tamari Soy Sauce
1 Tbsp
Tamari Soy Sauce
Shallot
1
Shallot
Apricot Preserves
1/3 cup
Apricot Preserves
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
853
Fat
25.2 g
Protein
46.1 g
Carbs
103.2 g
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Apricot Glazed Mahi Mahi Bowl with Quinoa
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
In a small saucepan over medium high heat, bring one and a half cups of water to a boil. Add Garden Vegetable Quinoa (1 pckg) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and keep warm.
step 1 In a small saucepan over medium high heat, bring one and a half cups of water to a boil. Add Garden Vegetable Quinoa (1 pckg) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and keep warm.
step 2
Meanwhile, cut the Sugar Snap Peas (1 cup) in half on a diagonal, and set aside. Slice the Shallot (1) in half lengthwise, then into quarter inch moons. Set aside.
step 2 Meanwhile, cut the Sugar Snap Peas (1 cup) in half on a diagonal, and set aside. Slice the Shallot (1) in half lengthwise, then into quarter inch moons. Set aside.
step 3
Cut the Garlic (1 clove) into quarter inch thin slices, and set aside. Cut the Scallion (1 bunch) onto quarter inch diagonal slices, and set aside.
step 4
In a small saute pan over medium high heat, bring Tamari Soy Sauce (1 Tbsp) and Apricot Preserves (1/3 cup) to a boil. Reduce for three minutes until slightly thickened. Remove from heat and set aside.
step 4 In a small saute pan over medium high heat, bring Tamari Soy Sauce (1 Tbsp) and Apricot Preserves (1/3 cup) to a boil. Reduce for three minutes until slightly thickened. Remove from heat and set aside.
step 5
Pat dry Mahi-Mahi Fillets (2) with paper towels and season each fillet with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). In a medium saute pan over medium-high heat, add Olive Oil (1 Tbsp).
step 6
When the pan is hot, place the fish in the pan and sear on each side for 3 minutes. Remove the fish from the saute pan and add Olive Oil (1 Tbsp).
step 6 When the pan is hot, place the fish in the pan and sear on each side for 3 minutes. Remove the fish from the saute pan and add Olive Oil (1 Tbsp).
step 7
Add garlic and shallot to the pan and saute for one minute. Add sugar snap peas and salt and ground black pepper. Cook for two minutes.
step 7 Add garlic and shallot to the pan and saute for one minute. Add sugar snap peas and salt and ground black pepper. Cook for two minutes.
step 8
Add the Carrot (1/4 cup) and saute for an additional minute. Hold for plating.
step 8 Add the Carrot (1/4 cup) and saute for an additional minute. Hold for plating.
step 9
Add half of the green onions to the quinoa along with the Pine Nuts (2 Tbsp).
step 9 Add half of the green onions to the quinoa along with the Pine Nuts (2 Tbsp).
step 10
In the center of two bowls, place the quinoa. Add the vegetables directly over the quinoa. Place the mahi mahi in the center. Spoon the glaze over the fillets. Garnish with remaining green onions.
step 10 In the center of two bowls, place the quinoa. Add the vegetables directly over the quinoa. Place the mahi mahi in the center. Spoon the glaze over the fillets. Garnish with remaining green onions.
step 11
Serve and enjoy!
step 11 Serve and enjoy!

Tags

Dairy-Free
American
Gluten-Free
Lunch
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Whole Grains
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