Dive into the wholesome tastes of the 'Quinoa Salad with Fish' dish! This healthy meal integrates tender quinoa, fresh basa fillets, and a collection of lively veggies, providing unrestricted taste in every bite.

WARM QUINOA SALAD WITH FISH

Components

4 basa fillets
200 gms quinoa
Salt to taste
6 1/2 tsps lemon juice
Red chilli flakes, as needed
3 medium spring onion bulbs
1/4 small lot of parsley
1 roasted yellow pepper (capsicum).
1 roasted red pepper (capsicum).
2 tbsps olive oil.
1 tsp sugar.
1/2 tsp grated lemon rind.
2 1/2 tbsps extra-virgin olive oil.

Technique.

1. Pour 2 cups of water into a rice cooker and include quinoa and salt to it. Cover and prepare till done.
2. Sprinkle salt on fish fillets. Include 3 1/2 tsps lemon juice and 3-4 pinches red chilli flakes and cool for 15-20 minutes.
3. Diagonally slice spring onion bulbs. Approximately slice parsley. Get rid of seeds and chop roasted capsicums.
4. Heat olive oil in non stick pan. Place fish fillets on it. Sprinkle salt, 2-3 pinches red chilli flakes and 2 tsps lemon juice on top. Cook, flipping sides, till both sides are evenly golden.
5. Combine spring onion bulbs, parsley, capsicums, salt, sugar, lemon rind, staying lemon juice and extra-virgin olive oil in a bowl. Add cooked quinoa and blend well.
6. Put salad on a serving meal and place prepared fish on it. Serve warm.

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