How to make Warm Quinoa Salad With Fish -

Salad made with quinoa, roasted bell peppers and parsley served warm with grilled fish fillets.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basa, Quinoa

Cuisine : Fusion

Course : Salads

For more recipes related to Warm Quinoa Salad With Fish checkout Grilled Fish Crispy Noodles Salad. You can also find more Salads recipes like Beetroot Walnut Salad - SK Khazana Insalata Caprese Salad in a Jar Roasted Brussel and Vegetable Salad

Warm Quinoa Salad With Fish

Warm Quinoa Salad With Fish Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Warm Quinoa Salad With Fish Recipe

  • Basa 4

  • Quinoa 200 grams

  • Salt to taste

  • Lemon juice 6 1/2 tablespoons

  • Red chilli flakes as required

  • Spring onion bulbs 3 medium

  • Parsley 1/4 small

  • Yellow capsicums roasted 1

  • Red capsicum roasted 1

  • Olive oil 2 tablespoons

  • Sugar 1 teaspoon

  • Lemon rind 1/2 teaspoon

  • Extra virgin olive oil 2 1/2 tablespoons


Step 1

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.

Step 2

Diagonally slice spring onion bulbs. Roughly chop parsley. Remove seeds and chop roasted capsicums.Heat olive oil in non stick pan.

Step 3

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.

Step 4

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.