Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 6 pink snapper fillets, skin on, boned (approx. 180g each)
- 1 green capsicum (for quinoa salad)
- 2tablespoons ground coriander
- 1tablespoons sumac
- 2tablespoons pure blend honey
- 200grams canned chickpeas (for quinoa salad)
- 1 orange (for dressing)
- 2 lemons, thinly sliced into rounds
- 1tablespoons tahini (for dressing)
- 1 cup Macro white quinoa (for quinoa salad)
- 1 wiltshire graters 3 piece set, each
- 120grams baby leaf spinach (for quinoa salad)
- 120grams fresh baby spinach leaves (for quinoa salad)
- 4tablespoons olive oil
- 1/4 cup pepitas (for quinoa salad)
- 400grams solanato tomatoes, sliced into rounds (for quinoa salad)
Nutrition per serving
2630kJ / 628Cal
2630 Kilojoules or 628 Calories
30% of daily energy intake*
Protein
11.7grams
Fat
20.3grams
Carbs
39.2grams
Sugars
13.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
For quinoa salad, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil over medium heat. Cover with a lid and reduce heat to low. Simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Cool to room temperature in a large salad bowl.
Step 2 of 5
For the dressing, using a microplane finely grate a teaspoon of orange rind into a medium bowl, add juice of half the orange. Stir in oil, honey, and tahini. Season with salt & pepper.
Step 3 of 5
Preheat oven to 200°C fan-forced. Score fish through the skin at 2cm intervals. Place lemon slices on a baking paper-lined oven tray, top with fish skin-side up. Combine sumac and coriander in a bowl. Season. Rub over the fish skin. Drizzle with a little olive oil. Bake for 12-15 minutes or until cooked through.
Step 4 of 5
Add spinach, pepitas, halved tomatoes, diced capsicum and chickpeas to quinoa. Add dressing. Season and toss to coat.
Step 5 of 5
Place a serve of quinoa salad onto plates and top with snapper. Tip 1: Leftover quinoa salad is great the next day for lunch with a small can or tuna or red salmon. Tip 2: You can swap snapper for other firm white fish fillets.
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