FISH & QUINOA SALAD WITH GREEN HUMMUS
PREP + COOK TIME 35 MINUTES SERVES 4
2/3cup (135g) tri-coloured quinoa, rinsed well
1¼ cups (310ml) water
500g skinless boneless blue-eye trevalla fillets (see notes)
2 teaspoons extra virgin olive oil
1 cup fresh flat-leaf parsley leaves, chopped coarsely
1 cup fresh coriander leaves, chopped coarsely
1 cup fresh mint leaves, chopped coarsely
1 teaspoon ground sumac
2 fresh long green chillies, seeded, chopped finely
½ cup (130g) hummus
1½ tablespoons water
¼ cup (60ml) lemon juice
200g trimmed watercress
200g cherry tomatoes, halved
1 small Lebanese cucumber (100g), halved lengthways, sliced thinly
1/3cup (50g) pomegranate seeds
1 tablespoon pomegranate molasses
1 Place quinoa and the water in a medium saucepan over high heat, cover; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes. Stand, covered, for 10 minutes.
2 Meanwhile, preheat a grill plate (or grill pan or barbecue) on high. Brush fish with oil; cook for 3 minutes each side or until just cooked through. (The cooking time will depend on the thickness of the fish.) Transfer fish to a plate; cover loosely with foil.
3 To make green hummus, process parsley, coriander, mint, sumac, chilli, hummus, the water and half the lemon juice until smooth.
4 Place quinoa, watercress, tomato, cucumber, pomegranate seeds and remaining lemon juice in a large bowl; toss to combine.
This story is from the Issue 58 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 58 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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