Warm Quinoa Salad With Fish

Ingredients 

• 4 basa fish fillet pieces
• 200 grams quinoa
• Salt to taste
• 6 1/2 tablespoons lemon juice
• Red chilli flakes as required
• 3 medium spring onion bulbs
• 1/4 small bunch of parsley
• 1 yellow capsicum, roasted
• 1 red capsicum, roasted
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon grated lemon rind
• 2 1/2 tablespoons extra virgin olive oil

Method

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

Nutrition Info