Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1 cloves garlic, crushed
- 0.80-1kilograms salmon fillets (200 - 300g each)
- 1/2 red capsicum, diced
- 1 carrot, diced
- 1 small red onion, chopped
- 2tablespoons parsley, chopped
- 125grams button mushrooms, sliced
- 1 zucchini, diced
- 5milliliter virgin olive oil spray
- 2teaspoons spice seasoning
- 1 lemon, cut into wedges (to serve)
- 1 cup quinoa
- 1 pinch black pepper (for seasoning)
- 2teaspoons olive oil
- 2tablespoons lemon juice
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 3
Place quinoa and water in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered, for 10 minutes.
Step 2 of 3
Meanwhile, heat oil in a saucepan over medium-high heat. Add vegetables, garlic and spice. Cook, stirring, for 5 minutes or until carrot is just soft. Add to quinoa with parsley and lemon juice. Toss to combine.
Step 3 of 3
Heat a chargrill pan over medium heat. Spray fish with oil and season with salt and pepper. Cook for 3-4 minutes each side, depending on thickness, or until cooked through. Serve with quinoa and lemon. Note: Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, fluff with a fork.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.