| | Grilled lemon and dill fish with red quinoa salad
Grilled lemon and dill fish with red quinoa salad
Grilled lemon and dill fish with red quinoa salad 4.3-5 9
  • Calories: 1883 kj
  • Fat: 14.2g
  • Carbohydrates: 28.5g

How to Make:

  1. Bring 2 cups water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until tender and water is almost absorbed. Drain well.
  2. Meanwhile, combine rind and 1/2 the dill and oil in a small bowl. Rub mixture over fish. Season with salt and pepper.
  3. Heat a barbecue chargrill or hotplate on medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
  4. Combine spinach, celery, onion and warm quinoa in a large bowl. Whisk vinegar,mustard and remaining dill and oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve fish with salad and lemon wedges.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 1 cup red quinoa (see notes)
  • 1 teaspoon lemon rind, finely grated
  • 2 tablespoons fresh dill leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 4 (x 200g) firm white fish fillets (see notes)
  • 100g baby spinach
  • 2 celery stalks, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Lemon wedges, to serve
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