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Baja Fish Bowls with Citrus Aioli & Cilantro Almond Quinoa
2 or 6 Serving Dinner

Baja Fish Bowls

with Citrus Aioli & Cilantro Almond Quinoa

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
640
FAT
25g
CARBOHYDRATES
92g
PROTEIN
14g

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INGREDIENTS

  1. ¾ cup quinoa
  2. 1 lemon
  3. 3 tbsp Follow Your Heart® Soy-Free Vegenaise
  4. 2 radishes
  5. 14 oz hearts of palm
  6. ¼ cup rice flour
  7. ¼ cup cornstarch
  8. 1 tsp taco seasoning
  9. ¼ cup sliced almonds
  10. ¼ cup cilantro chutney
  11. 2 oz shredded red cabbage
  12. ½ cup vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Medium skillet, Small saucepan with a lid
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
640
FAT
25g
CARBOHYDRATES
92g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, about 12 to 15 minutes.

2
Prepare the toppings

Halve the lemon and cut half into wedges. Add the Vegenaise to a small bowl and add just 1 tbsp lemon juice and a pinch of salt. Stir citrus aioli to combine. Thinly slice the radishes.

3
Prepare the hearts of palm

Drain the hearts of palm and lay on a cutting board. Using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact (although they will still fry up nicely if they fall apart). In a medium bowl, whisk together the rice flour, cornstarch, just ½ tsp taco seasoning, and ⅓ cup water.

4
Fry the hearts of palm

Place a medium skillet over medium-high heat with ½ cup vegetable oil. Dip each heart of palm in the batter and gently lay it into the hot oil. Working in batches, cook until the hearts of palm are crispy, about 3 to 4 minutes per side. Transfer the crispy hearts of palm to a paper towel-lined plate and sprinkle with salt.

5
Serve

Add the almonds and cilantro chutney to the cooked quinoa. Divide cilantro quinoa between plates and top with crispy hearts of palm, sliced radishes, and shredded red cabbage. Sprinkle “fish” with the remaining taco seasoning and drizzle with citrus aioli. Serve with lemon wedges. Enjoy!

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