Quinoa Salad with Grilled Fish

Ingredients

• 200 g Quinoa
• Salt
• 1 Spring onion
• 200 g Cherry tomatoes
• 0.5 cucumber
• 50 g wild herb salad
• 0.5 pomegranate
• 4 tbsp Lemon juice
• 2 tbsp balsamic vinegar
• 1 tsp Honey
• 6 tbsp Olive oil
• Pepper
• 1 pinch Ras el‑Hanout (Moroccan spice blend)
• 300 g herbs (e.g., parsley, rocket, chives, basil)
• 100 g Sour cream
• 100 g yogurt
• 3 tbsp yogurt (3.5% fat) (60 g)
• 600 g fish fillet (e.g., cod, monkfish)
• 1.5 tbsp rapeseed oil

Instructions

1. 1.

   Rinse quinoa and cook in double the amount of salted water for about 15 minutes until al dente; then let it cool. Trim, wash and finely chop the spring onion. Wash and halve the tomatoes. Peel, wash, halve and slice thinly the cucumber. Rinse, wash and dry the salad greens. Remove seeds from half a pomegranate. For the dressing mix 2 tbsp lemon juice, vinegar, honey and 4 tbsp olive oil and season with salt, pepper and 1 pinch Ras el‑Hanout.

2. 2.

   For the sauce rinse, wash and dry the herbs. Finely chop them and blend with sour cream, yogurt, remaining olive oil, salt, pepper and 1 tbsp lemon juice in a blender until smooth. Transfer to a container and refrigerate.

3. 3.

   Rinse fish fillet, pat dry, cut into portions and brush with rapeseed oil. Grill the pieces in a hot grill pan for 5 minutes on each side over medium heat. Season with salt and pepper and drizzle with remaining lemon juice.

4. 4.

   Combine quinoa, tomatoes, cucumber, salad greens and spring onion loosely and serve on plates or a platter. Sprinkle pomegranate seeds and pour dressing over the salad. Place grilled fish portions on top, add a spoonful of sauce, and serve extra sauce on the side.