Red Snapper and Quinoa Salad

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


    Dijon Mustard 5.0 grams

    Dijon Mustard

    Cucumbers 30.0 grams


    Tomato 65.0 grams


    Celery 50.0 grams


    Spinach 25.0 grams


    Lemon 25.0 grams


    Dill 5.0 grams


    Red Snapper Fillet 140.0 grams

    Red Snapper Fillet

    • Time : 25.0 mins
    • |
    • Calories: 301.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 25.0 g
    Take the Fish out of the Fridge
    Take the fish out of the fridge, 15 minutes before you intend to fry it.
    Mise en Place
    Prepare the vegetables as follows:

    Lemon; peel or grate zest, cut in half. Quarter one lemon into wedges
    Dill; wash, dry and chop
    Baby Spinach; wash, dry
    Celery; wash, dry and chop into dices
    Cucumber; split in half, scoop out seed and chop into dices
    Tomatoes; wash, dry and chop into dices.
    Boil Quinoa
    1. Soak the Quinoa in cold water or even room temperature for about 2 minutes. Put quinoa in a sieve and then rinse it under running cold water. That helps get rid of the excess starch. Rinse for about 30 seconds or until the water runs clear.
    2. Shake off the excess water.
    3. 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. DO NOT add salt until the water starts to boil. Salt raises the boiling temperature of the water. If you salt the water before boiling, you will be waiting for it boil till the cows come home.
    4. Turn the heat to medium. Put the quinoa in and cover the pot. Let it cook for about 15 – 20 minutes.
    Grill the Snapper
    Heat some oil in a pan, once it’s hot enough start frying fish. Roughly 3 minutes aside on a medium flame / heat. Once the fillets are cooked and they slightly coloured on both sides, keep the aside.
    Prepare the Salad
    To prepare your salad, combine the following in a large bowl; spinach, celery, cucumber, tomato, quinoa and any remaining lemon zest and dill. Whisk the mustard, lemon juice from remaining lemons and extra virgin olive oil in a separate bowl. Dress and toss the salad just before serving.