Rinse the quinoa thoroughly in a strainer. Combine the washed quinoa and water in a large saucepan.
Bring to a boil over medium heat. Reduce the heat to simmer and cook the quinoa uncovered for 10-12 minutes or until all of the water has been absorbed.
Remove from the heat and allow the quinoa to set covered for 5-6 minutes. Fluff with a fork.
Grilled Walleye
Preheat the grill to 350°F.
Place the walleye on a buttered cast iron fish pan. Season the walleye with the crushed garlic and salt & pepper to taste. Cut the butter into teaspoon size chunks and place them sporadically over the fish.
Grill the fish for 10-15 minutes. The butter will prevent the fish from sticking to the pan so there is no need to flip or turn the fish while it's cooking. The fish is done when it easily flakes apart with a fork.
Coleslaw
Use a food processor with a fine shredding blade to shred the cabbage and carrot. Place the shredded cabbage and carrot in a large mixing bowl.
Add the remaining coleslaw ingredients and stir until everything is combined. Add more or less mayo as you desire.
Steamed Peas & Assembling
While the walleye is grilling and the quinoa is cooking, steam the snow peas. Fill a small saucepan with just enough water to cover the bottom of the pan. Add the washed snow peas.
Cover the pot and bring the water to a boil over medium-high heat. Reduce the heat to a simmer and steam the peas for 10-15 minutes. If you like super soft peas, steam them for closer to 20 minutes.
To assemble the bowls: Divide the quinoa into four bowls. Place a walleye fillet into each bowl. Add a scoop of coleslaw and some steamed snow peas to each bowl alonside the walleye. Serve with a drizzle of homemade ranch dressing! Enjoy!