Lemon-Pepper Trout over Quinoa

3/4 cup (4.5oz) quinoa
3/4 cup canned vegetable broth
3/4 cup water
1 carrot, diced
1/2 onion diced
3 boneless trout fillets
1 tbsp lemon juice
1/8 teaspoon ground pepper
1 tbsp chopped fresh flat leaf parsley
3 lemon wedges

1) Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute. Drain through a fine mesh sieve, then rinse under cold running water for 1 minute. Drain thoroughly, 4-5 minutes
2) In a large saucepan, bring the brother and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil. Stir in the quinoa, cover, and reduce heat to low. Simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
3) Preheat the broiler. Coat a broiler rack with nonstick cooking spray.
4)Place the fish on the prepared rack, flesh side up. Drizzle each with 1 teaspoon lemon juice and season with pepper.
5) Position the broiler rack about 4 inches from the heat.
6) Broil the fish until opaque throughout, about 5 minutes.
7) To serve, mound the quinoa mixture on a platter. Top with the fish. Sprinkle with the parsley. Garnish with the lemon wedges.

Number of Servings: 3

Recipe submitted by SparkPeople user KEEKBEAN.