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Grilled Barramundi and Quinoa

Quinoa is a superfood which is packed with proteins and fiber. it digests gradually, giving the body time to absorb the nutrients and does not quickly convert the food into sugar and fat and is very ideal for a low carb diet.

    This combination does not exist.


    Quinoa 15.0 grams

    Quinoa

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Celery 50.0 grams

    Celery

    Baby Spinach 25.0 grams

    Baby Spinach

    Lime 1.0 Unit(s)

    Lime

    Dill 5.0 grams

    Dill

    Barramundi Fillet 175.0 grams

    Barramundi Fillet


    • Time : 25.0 mins
    • |
    • Calories: 301.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 25.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to cook Quinoa | Mixing Bowl | Small bowl for dressing |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin Olive oil |
    : Prepare the Ingredients
    Fish Fillets: Take them out of the fridge, 15 minutes before you intend to fry them.

    Wash and dry the vegetables prior to chopping (as required):
    - Lime: peel or grate zest, cut in half. Quarter one lemon into wedges
    - Dill: chop
    - Baby Spinach: just wash, dry
    - Celery: chop into dices
    - Cucumber: split in half, scoop out seed and chop into dices
    - Tomatoes: chop into dices.
    : Boil the Quinoa
    1. Soak the Quinoa in water for about 2 minutes. Put quinoa in a sieve and then rinse it under running water for about 30 seconds to get rid of the excess starch. Shake off the excess water.
    2. Bring some water to a boil. For every 100g of Quinoa, you will need 250ml of water. Once the water starts boiling then add in some salt.
    3. Turn the heat to medium. Put the quinoa in and cover the pot. Let it cook for about 15 – 20 minutes.
    : Grill, Finish, Plate and Serve
    Fish:
    Season the fish with lime zest, salt and pepper. Heat some oil in a pan, once it’s hot enough start frying fish fillets. Roughly 3 minutes aside on a medium flame / heat. Once the fillets are cooked and they slightly coloured on both sides, keep them aside.

    Salad:
    In a mixing bowl combine; baby spinach, celery, cucumber, tomato, quinoa, any remaining lime zest, dill, salt and pepper.

    Dressing:
    Whisk together, the mustard, lime juice (as per your liking) and extra virgin olive oil in a separate bowl.

    Plate and Serve:
    Dress and toss the salad just before serving it with the fish.