Black quinoa simmers in vegetable stock until each grain is tender, then meets blanched rapini, briny capers, basil, and fresh lemon zest—a savory bed built to accompany broiled arctic char.
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Combine quinoa with vegetable stock and salt in small saucepan. Bring to , reduce to , and cook covered approximately 15 to 20 minutes or until stock is absorbed. Remove from heat, uncover pot and allow quinoa to rest 10 minutes .
In separate pot, bring 2 quarts of salted water to . Prepare ice bath. Blanch rapini for 3 minutes , shock in ice water, and drain. Squeeze out excess liquid.
Roughly chop rapini and set aside.
Heat oil in small sauté pan over low flame, add garlic, cooking briefly until just golden. Do not let garlic brown.
Transfer garlic and one tablespoon oil from pan to food processor. Add rapini. Pulse mixture until very finely chopped. Add basil and pulse again.
Transfer rapini mixture to bowl and thoroughly mix with quinoa, capers, black pepper, and lemon zest.
Divide quinoa-rapini mixture among four plates, placing Arctic Char filet atop each portion.
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