Our unique Organic Royal Quinoa Medley stands alone as a perfect compliment to meats, fish or vegetables. This recipe for pan searing and oven roasting halibut also creates a delicate wine sauce that will bring out the flavors of herbs and spice in the quinoa.

Prep time: min

Cook time: min

Total time: min

Organic Royal Medley with Roasted Halibut
Copyright Recipe © 2014 Woodland Foods


Serves 4

  • 1 Cup Organic Royal Quinoa Medley

  • 2 Cups Water Or Stock

  • 16 Ounces Halibut, cut into 4 pieces

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Tablespoon Neutral Cooking Oil

  • 1/2 Small Onion, sliced

  • 2 Cloves Of Garlic, minced

  • 1/4 Cup White Wine

  • 1/4 Cup Chicken Or Vegetable Stock

  • 1 Tablespoon Butter

  • Chopped Fresh Parsley


  1. Heat an oven to 400°

  2. Add the Royal Quinoa Medley to 2 cups of water or stock that has come to a boil in a medium pot. Stir once, cover and reduce the heat to a low simmer. Cook this for 20 minutes.

  3. Place a medium skillet over high heat and add the oil.

  4. Season the halibut on both sides and when the oil in the pan shimmers add the fish so that that bloodline or backbone side is up. Cook the pieces for 3-4 minutes or until the easily lift off the pan and remove to a plate.

  5. Add the onion to the pan and cook for 1 minute. Add the garlic, stir and then add the wine. Place the fish back in the pan with the finished side up. Add the stock and place in the oven. Cook for 5-6 minutes or until the flesh flakes.

  6. When the quinoa is cooked remove it from heat to sit for 5 minutes covered then fluff.

  7. Distribute quinoa onto 4 plates and top with a piece of halibut. Add butter to the skillet over medium heat and swirl to melt then sauce each portion. Garnish with chopped parsley.