Italian-Style Quinoa-Stuffed Sole

Stir together the quinoa 1/2 cup water parsley basil and lemon zest in a small saucepan over high heat. Bring to a boil then reduce heat to medium-low cover and simmer until the quinoa is tender about 20 minutes. Pour into a mixing bowl fold in the Parmesan cheese and allow the mixture to cool.

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.

Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop sprinkle with black pepper and place a lemon slice on top. Place the sole into the prepared baking dish and add the vinegar and remaining water.

Broil in the preheated oven until the sole flakes easily with a fork and the flesh is opaque 3 to 4 minutes.