Quinoa Salad With Baked Fish
Quinoa is a great alternative to couscous or rice and makes a really healthy summer salad. It's light and packed full of herbs and lemon goes perfectly with fish.
The fish in this recipe is so simple to prepare... and once you've eaten it there isn't any washing up as you simply throw the tin-foil away.
- 200 g quinoa
- 500 ml vegetable stock
- 1 glug olive oil
- 2 salmon fillets
- 1 handful yellow and red cherry tomatoes
- 1 shallot, peeled
- 1 lemon
- 1 handful capers
- 1 handful olives
- 2 sprigs fresh tarragon
- 2 fresh basil leaves
- 1 bunch fresh mint
Preheat The Oven
Preheat the oven to 160°C.
Simmer The Quinoa
Rinse the quinoa in a sieve with water and place in the vegetable stock, the bring to the boil.
Simmer with a lid for 15 minutes and then take off the heat but leave in the pan for 5 minutes.
Prep Everything Else
Slice the tomatoes and dice the shallot finely and place in a bowl.
Zest the lemon and chop capers, olives, tarragon, basil and mint, adding to the bowl with a glug of oil and mix.
Prepare The Fish
Cut two sheets of tin foil, each to 4 times the size of a salmon fillet.
Place the salmon on the foil, season and add a tiny drop of oil on top.
Wrap The Fish & Bake
Fold and tighten the foil around the fish like a parcel.
Place in the oven for 15 minutes until the fish is thoroughly cooked.
Finish Off And Serve
Squeeze the juice from the lemon into the quinoa, season then mix into the bowl of chopped tomatoes and herbs.
Serve a salmon filet on a bed of the warm quinoa salad.
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