Pan Fried Sole with Red Quinoa and Vegetables

Ingredients

• 1 1⁄2 cups chicken stock
• 1 cup red quinoa
• Kosher salt and freshly ground black pepper, to taste
• 4 plum tomatoes, peeled, seeded, and quartered
• 1⁄3 cup olive oil
• 1⁄2 lb. green beans, trimmed and cut into 1″ pieces
• 1 medium zucchini, thinly sliced crosswise
• 5 tbsp. unsalted butter
• 4 (6-oz.) filets skinless sole, orange roughy, or haddock, pin bones removed
• 3 tbsp. fresh lemon juice
• 2 tbsp. minced chives

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