Salad made with quinoa, roasted bell peppers and parsley served warm with grilled fish fillets.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Preparation Time : 11-15 minutes
Cooking time : 11-15 minutes
Servings : 4
6 1/2 tabl
Red chilli flakes
Spring onion bulbs
Yellow capsicums roasted
Red capsicum roasted
Extra virgin olive oil
2 1/2 tablespoons
Pour 2 cups of water into a rice cooker and add quinoa and salt to it. Cover and cook till done.Sprinkle salt on fish fillets. Add 3½ tsps lemon juice and 3-4 pinches red chilli flakes and refrigerate for 15-20 minutes.
Diagonally slice spring onion bulbs. Roughly chop parsley. Remove seeds and chop roasted capsicums.Heat olive oil in non stick pan.
Place fish fillets on it. Sprinkle salt, 2-3 pinches red chilli flakes and 2 tsps lemon juice on top. Cook, flipping sides, till both sides are evenly golden.
Combine spring onion bulbs, parsley, capsicums, salt, sugar, lemon rind, remaining lemon juice and extra-virgin olive oil in a bowl. Add cooked quinoa and mix well. Put salad on a serving dish and place cooked fish on it. Serve warm.