Fish Pie With Quinoa Crust

• 3.5 oz quinoa, rinsed
• 2 tbsp olive oil
• 2 None small leeks, sliced
• 2 bulbs fennel, finely chopped
• 1/3 cup arrowroot starch
• 2 tsp English mustard powder
• 3 cups fish stock
• 1/3 cup fresh flat-leaf parsley leaves, chopped
• 2 tbsp lemon juice
• 20 None smoked mussels
• 10.5 oz salmon fillet, skin removed, cubed
• 10.5 oz cod fillet, cubed

1. Preheat oven to 350u0b0F. Place quinoa in a saucepan with 1/3 cup water and a pinch of salt. Bring to a boil then reduce heat and simmer, covered, for 10-15 mins, until tender.
2. Meanwhile, heat 1 tbsp oil in a saucepan over medium heat. Saute leeks and fennel for 4-5 mins, until tender. Blend arrowroot and mustard powder with a little stock to form a paste. Gradually blend into leek mixture along with remaining stock. Bring to a boil, stirring, until thickened. Season to taste and simmer for 2 mins. Remove from heat and stir in parsley and lemon juice.
3. Stir mussels, salmon and cod into sauce. Transfer to 4 ramekins. Place on a baking tray. Mix remaining oil into quinoa. Distribute between ramekins and bake for 15-20 mins, until golden brown.

quinoa, olive oil, leeks, fennel, arrowroot starch, mustard powder, fish stock, parsley, lemon juice, mussels, salmon fillet, cod fillet

Taken from recipes-plus.com/api/v2.0/recipes/32580 (may not work)