Bacon Quinoa, Halibut & Minted Pistachio Pesto

Bruce Sherman Quiona, Halibut & Pesto

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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1 tsp vegetable oil

2 oz smoked bacon, sliced and diced (1/4")

1 shallot, peeled, coarsely chopped, run through food processsor until coarse

2 carrots, peeled, coarsely chopped, run through food processor until coarse

1 cup red quiona (7 oz), rinsed

1 3/4 cup chicken stock

1/2 cup scallion tops, chopped

1 tsp salt

White pepper, ground to taste



4-6 pcs 4 oz wild Alaskan halibut filets

1 orange

1 scallion or green onion cut in 1" pieces

1 cup vegetable stock or water

2 tsp salt

1/4 cup high quality extra virgin olive oil



1 oz fresh mint leaves (no stems)

1 oz fresh Italian flat leaf parsley (no stems)

1/2 cup toasted pistachios

1 clove garlic, peeled, halved

1/4 cup golden raisins

2 tsp lemon juice

1 tbsp honey

1/2 cup extra virgin olive oil

1 tsp salt

Quinoa is a healthy whole grain-like seed that can be easily prepared like rice or barley.  When paired with smoked bacon, citrus flavored Alaskan halibut and a topping of minted pesto made from pistachios, this is a winning dish the whole table will enjoy.

Preparation time:  20 minutes
Cooking time: 50 minutes
Serves: 4 to 6

Attachments: Cooking Chef Bowl, Stirring Tool, Flexi Beater, Heat Shield, Splash Guard, Steamer Basket and Food Processor with Knife Blade Disc


  1. Place mint, parsley, pistachios, garlic, raisins, honey, and salt and pepper in processor.  Pulse until coarse consistency. 
  2. With machine running, gradually pour olive oil through feed tube.  Finish with lemon juice.  Reserve. 
  3. Using Flexi Beater, add oil to Cooking Chef bowl and set dials to 250ºF and Speed #3, heating through 1 minute.
  4. Add diced bacon and heat for 10 minutes, or until bacon renders fat.
  5. Change to Speed #2 and add in shallots.  Cook through 1 minute.
  6. Add in chicken stock, quiona, salt and pepper.  Replace Flexi Beater with Stirring Tool and bring the mix to a boil - approximately 3 minutes.
  7. Place the Splash Guard on, reduce heat to 200ºF and change to Speed #3.  Let simmer undisturbed for 17 minutes.
  8. When the time elapses, turn off the heat and let sit for 5 minutes.
  9. Remove bowl from machine, fold in carrots then transfer quinoa to mixing bowl, cover tightly with plastic wrap.  Set aside.
  10. Wash the Cooking Chef bowl and place back on the machine.
  11. Peel one 3 inches-strip of zest from the orange, then halve the orange and juice.  Place zest, juice, scallion, vegetable stock and salt in bowl.
  12. Set temperature to 285ºF, Speed #3 and bring to boil - approximately 3 minutes.
  13. Reduce heat to 210ºF, place lightly seasoned halibut filets on oiled Steamer Basket and place in bowl.  Cover with splash guard and steam 5-9 minutes or until filets are opaque and warm in the middle.
  14. Fold scallion tops into the reserved quiona and place small mounds in middle of shallow bowls.  Place fish atop, then place generous dollop of pesto on each fish.
  15. Finish by straining cooking broth around quiona, drizzling on oilve oil, and garnishing with the nuts and shaved carrots.

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