Moroccan Fish with Warm Quinoa Salad

19 Jan

This yummy fish dish is packed to the brim with protein and is low in fat. It’s very easy to make (as all my meals are!) and you can substitute the fish for any other meat you want (lamb would be perfect!).

Ingredients (serves 4)

2 cups of cooked quinoa
1 brown onion (diced)
2 cloves of garlic (crushed)
1 tablespoon of moroccan seasoning
Olive oil
1/2 punnet of cherry tomatoes (halved)
1/2 a bag of baby spinach
1 can of chickpeas (rinsed and drained)
Handful of fresh flat-leaf parsley (chopped)
4 thick white fish fillets (about 150g)
Low-fat natural yoghurt

Heat a little oil in a pan. Add the onion and garlic and over a medium heat cook until translucent. Reserve about half a clove of garlic for the yoghurt dressing. Add about a teaspoon of the moroccan seasoning and the cherry tomatoes. Cook until tomatoes are softened. Add the cooked quinoa and chickpeas and stir to combine. Mix through the spinach and parsley just before serving.

To cook the fish, add a little oil to a pan and heat over a medium heat. Sprinkle the fish with the rest of the moroccan seasoning. Cook the fish for about 2 – 3 minutes a side or until cooked through.

To make the yoghurt dressing, in a small cup mix the yoghurt, garlic and a squeeze of lemon juice.

To serve, take about a cup of the warm quinoa salad and place it in the middle of the plate. Place the cooked fish on top and drizzle over the yoghurt dressing. Serve with lemon wedges which can be squeezed over the entire dish. Dig in!

3 Responses to “Moroccan Fish with Warm Quinoa Salad”

  1. Chanel January 19, 2011 at 10:11 am #

    Mmm looks like a fantastic, delicious dinner 😀

  2. bonne_santé January 19, 2011 at 10:29 am #

    Your life is yummy x

    • Amanda January 19, 2011 at 12:30 pm #

      LOL! Your life is YUMMIER! 😉

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