Sunday, September 15, 2013

Salmon & Spiced Quinoa

Recipe adapted from Woolworths Magazine, September 2013 issue, page 46

Serves 4


½ cup quinoa
1 cup water
1 tablespoon olive oil
1 small red onion, finely chopped
½ red capsicum, diced
1 carrot, diced
125g button mushrooms, sliced
1 zucchini, diced
2 garlic cloves, crushed
1 tablespoon Moroccan spice seasoning
2 tablespoons chopped parsley
2 tablespoons lemon juice
4 salmon fillets
olive oil spray
lemon wedges, to serve

  1. 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.
  2. 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. Season with salt and pepper.
  3. Heat a 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.

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