Prep 20 m
Cook 25m
Serves
4

Ingredients

    8 tbsp olive oil

    1 onion, finely chopped

    1 garlic clove, finely chopped

    ½ dried chilli, finely chopped

    400ml vegetable stock

    100ml apple juice

    250gm quinoa, rinsed

    1 lemon, juice of

    2 tbsp fresh parsley, chopped

    500gm green asparagus, ends cut off, lower third peeled

    400gm fish fillet, cut into chunks

    1 handful rocket

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Ingredient Substitution Guide


Method

1. Heat 1 tbsp oil in a pan and fry the onion, garlic and chilli until transparent.

2. Pour in the stock and apple juice and bring to a boil. Add the quinoa and simmer over low heat for about 15 minutes. Drain if necessary and cool slightly.

3. To make the dressing, mix the lemon juice with 4 tbsp oil and the parsley. Season with salt and ground black pepper. Mix about ¼ the dressing with the quinoa.

4. Cook the asparagus for about 5 minutes in a little boiling salted water; it should not be too soft. Drain thoroughly and mix with ¼ of the dressing.

5. Heat 2 tbsp oil in a pan and fry the fish for about 4 minutes, turning all the time. It should still be slightly rare in the middle. Season lightly with salt and ground black pepper and drizzle with a little dressing.

6. Drizzle 1 tbsp olive oil on the rocket. Arrange the quinoa salad on a serving dish. Place the fish and asparagus on top, garnish with rocket and remaining dressing and serve.

Tip: Quinoa can be cooked ahead and refrigerated for up to 1 week. It tends to retain water, so drain it well before plating.

Image courtesy: Stockfood 

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