Biryani-Style Quinoa with Spiced Fish

Finely chop the cilantro; set 2 Tablespoons aside.

In a large bowl, whisk together the yogurt and zest and juice of the lime. Add the spices:
1 Tablespoon garam masala, ½ teaspoon chili powder, ¼ teaspoon paprika, 1/8 teaspoon cinnamon, and ½ of the salt (so that’s ½ a teaspoon), and most of the cilantro.

Slice your fish into 3 inch or so squares and place in the bowl with the marinade. Very gently toss to coat with the marinade; if comfortable just use clean hands. You can refrigerate this for up to 4 hours.

Use a microplane or small holes on a box grater to finely grate the ginger and garlic cloves. Peel the onion and thinly slice into rings. Slice the bell pepper into strips.

In a large pot with straight sides, add the oil, onions, bell pepper, grated ginger and garlic. Sauté until the onions turn golden brown and tender, about 6 - 7 minutes.

Add the quinoa, water, raisins, and remaining ½ teaspoon of salt on top of the sautéed onions. Turn up the heat to high and bring to a simmer, then stir it. Turn down to medium-low and cover.

Simmer for about 16 minutes or until the quinoa has absorbed the water and is mostly tender. Unlike rice, it’s ok to peek and stir occasionally during this process; if it ever seems completely dry, you can add another ¼ cup at most of water.

Turn off the heat, add the frozen peas, and let it sit for another 5 minutes which will help the quinoa fluff up.

Meanwhile, heat another Tablespoon of oil in a large nonstick pan and sear the fish for about 3 minutes on both sides or until just cooked through. When done remove from the pan to a plate and repeat with another batch if needed.

Open the lid and use a fork to fluff the quinoa.

Serve quinoa mounded on a plate, topped with a few pieces of fish and garnished with reserved cilantro, lime wedge if desired, and/or another dollop of yogurt or sliced avocado.