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🍽️ Fresh quinoa salad with grilled fish

574 kcal · 30 min · 4 servings

Ingredients

• 200 g quinoa
• salt
• 1 spring onion
• 200 g cherry tomatoes
• 0.5 cucumber
• 50 g wild herb salad
• 0.5 pomegranate
• 4 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 6 tbsp olive oil
• pepper
• 1 pinch ras el-hanout (Moroccan spice mix)
• 300 g herbs (e.g. parsley, cress, chives, basil)
• 100 g sour cream
• 100 g sour cream
• 3 tbsp yogurt (3.5% fat) (60 g)
• 600 g fish fillet (e.g. cod, turbot)
• 1.5 tbsp rapeseed oil

Instructions

1. 1. Rinse the quinoa under cold running water.
2. 2. Cook the quinoa in double the amount of salted water for about 15 minutes until al dente.
3. 3. Let the quinoa cool down.
4. 4. Trim and wash the spring onions.
5. 5. Chop the spring onions very finely.
6. 6. Wash the tomatoes and cut them in half.
7. 7. Peel and wash the cucumber.
8. 8. Cut the cucumber in half, and slice it thinly.
9. 9. Wash the salad greens.
10. 10. Spin the salad dry.
11. 11. Tear the salad into bite-sized pieces if necessary.
12. 12. Remove the seeds from half of the pomegranate.
13. 13. For the dressing, mix 2 tablespoons of lemon juice, vinegar, honey, and 4 tablespoons of olive oil.
14. 14. Season with salt, pepper, and a pinch of Ras el Hanout.
15. 15. Trim and wash the herbs for the sauce.
16. 16. Shake off excess water from the herbs.
17. 17. Finely chop the herbs.
18. 18. Puree the herbs in a blender together with crème fraîche, sour cream, yogurt, the remaining olive oil, salt, pepper, and 1 tablespoon of lemon juice until smooth.
19. 19. Transfer the sauce to a container and chill it.
20. 20. Rinse the fish.
21. 21. Pat the fish dry.
22. 22. Cut the fish into pieces.
23. 23. Brush the fish pieces with rapeseed oil.
24. 24. Fry the fish pieces in a hot grill pan for 5 minutes over medium heat.
25. 25. Turn the fish pieces occasionally.
26. 26. Season the fish with salt and pepper.
27. 27. Drizzle the fish with the remaining lemon juice.
28. 28. Toss the cooled quinoa gently with the tomatoes, cucumbers, salad greens, and spring onions.
29. 29. Arrange the mixture on plates or a platter.
30. 30. Sprinkle with pomegranate seeds.
31. 31. Drizzle with the dressing.
32. 32. Place the fish pieces on top of the salad.
33. 33. Add some sauce over the fish.
34. 34. Serve the remaining sauce on the side.

Nutrition per serving

• kcal: 574
• Protein: 28 g · Fett/Fat: 35 g · Carbs: 24 g