Moroccan fish with quinoa and cherry tomatoes.
Cook time: 20 mins | Prep time: 10 mins | Serves: 2
Ingredients.
1 cup tri-colour quinoa, rinsed
300g firm white boneless fish, sea perch
400ml coconut water or vegetable stock
1 garlic clove, minced
1 tablespoon cumin powder
1 teaspoon coriander powder
1 teaspoon smoked paprika powder
1 teaspoon salt
1 lemon, zest and juice
200g cherry tomatoes
Garnish:
1 tablespoon parsley, leaves
1 lemons juice half, slice half
1 teapsoon chilli flakes
Method.
1. In a 25cm round saute pan, add quinoa, coconut water, garlic, cumin, coriander, smoked paprika, salt, lemon juice, lemon zest. Stir
2. Place on low to medium heat. Bring up to a light simmer and simmer for 5 minutes.
3. Stir and add cherry tomatoes and fish fillets on top of the quinoa. Drizzle 1 tablespoon of olive oil and simmer for 10 minutes with the lid on.
4. Turn the heat off and let sit for 5 minutes with the lid on.
5. Serve with extra virgin olive oil, parsley leaves, chilli flakes and lemon.
