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1 cup quinoa, rinsed
2 cups water
1 pinch sea salt

Bring quinoa and water to a boil.  Add a pinch of sea salt, lower flame to simmer, cover and cook for 12-15 minutes.  Toss with 1/4 cup Cilantro Pesto.

Cilantro Pesto
1/2 bunch pesto
1 inch ginger, peeled and minced
1/2 cup olive oil
1/4 cup rice vinegar
1/2 tsp. sea salt

Combine all ingredients in a food processor or blender. 

16 ounces lemon sole, fluke or other whitefish
1 tbsp. maple syrup
1/4 cup water
1/4 cup shoyu
1 tbsp. chopped peeled fresh ginger
1 garlic cloved, peeled and chopped
3 tbsp. flour
4 tbsp. black sesame seeds (can use tan)
3 tbsp. grapeseed oil 

Combine maple syrup, shoyu, ginger and garlic in a bowl.  Place fish in bowl and marinate 45 minutes or overnight inside the refrigerator.  In a plastic baggie, combine flour with sesame seeds.  Drop marinated fish into the baggie and coat with flour and seeds.  Heat oil in a frying pan on medium/high heat.  Saute fish 2-3 minutes on each side.  Serves four.

1/4 cup hiziki, dried
2 tsp. toasted sesame oil
1 onion, peeled and cut into thin half moons
1/3 cup water
1 1/2 tbsp. shoyu
1 red pepper, deseeded and sliced thin
1 ear of fresh corn, kernels removed from the cob

Cover hiziiki with water and soak 15 minutes.  Heat sesame oil on medium heat and saute onion for 2-3 minutes.  Drain hiziki from soaking water and add hiziki to the pan.  Add 1/3 cup fresh water plus shoyu to the pan.  Cover and cook 7-10 minutes.  Add red pepper and corn and continue cooking 7-10 minutes or until most of the liquid in the pan evaporates.