Steamed Cod in Grape Leaves & Quinoa Tabbouleh

So this meal was pretty fun to make. It incorporated cooking techniques I've never tried (steaming fish in grape leaves) and also brought together great Greek flavors. The timing was a little off, however, as I tried to cook my quinoa in the rice cooker while simultaneously cooking my fish in the steamer basket attachment. The quinoa ended up cooking way before I had the fish ready so I had to take it out and keep it on the stove, add water to the cooker, wait for it to heat and then steam the fish. Oh well, tabbouleh is supposed to be served cold anyway. 

I also accompanied with some sauteed collard green stalks that ended up being fantastic. I had saved them from my New Year's collard green recipe and wasn't sure if they would be edible. Well, they are indeed and very good. Throw some pita bread and Greek yogurt on a plate and bam, you've got a Greek feast.

Steamed Cod in Grape Leaves Recipe:

• 11/2 pounds cod, cut into fillets (about the size of your palm, made about 8)
• 12 large grape leaves (4 extra to line the steamer basket)
• lemon slices
• salt, pepper

Season your cod generously with salt and pepper. Lay one lemon slice on a grape leaf, place fish on top and then wrap up. Put folded side face down in basket. Steam for about 10 minutes or until a knife pokes through the fish without resistance.

Quinoa Tabbouleh Recipe:

• 1 cup quinoa
• 2 cups water
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 red onion, diced
• 2 garlic cloves, minced
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lemon
• 1/4 cup olive oil
• salt, black pepper

Cook your quinoa. Add all the ingredients, mix and enjoy!

Sauteed Collard Green Stalks Recipe:

• 1 tbsp olive oil
• Stalks of 1 bunch of collard greens, chopped
• 3 cloves garlic, minced
• salt, black pepper, red pepper flakes
• 1 tbsp white wine
• 2 tbsp water

Heat olive oil over medium heat in a large sauce pan. Add your stems and seasonings. Cook until they begin to brown but still retain bright green color and are a bit softer. Add garlic. Cook until fragrant and then deglaze the pan with wine and water. Reduce to medium low and cook until moisture has evaporated and stalks are tender.