Warm Quinoa Salad With Fish

Ingredients list for Warm Quinoa Salad With Fish

• 4 Basa
• 200 grams Quinoa
• to taste Salt
• 6 1/2 tablespoons Lemon juice
• as required Red chilli flakes
• 3 medium Spring onion bulbs
• 1/4 small Parsley
• 1 Yellow capsicums roasted
• 1 Red capsicum roasted
• 2 tablespoons Olive oil
• 1 teaspoon Sugar
• 1/2 teaspoon 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