Name: Fish and quinoa salad with green hummus
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2/3 cup tri-coloured quinoa, rinsed well; 1 1/4 cup water; 500 gram skinless, boneless firm white fish fillets; 2 teaspoon olive oil; 200 gram trimmed watercress; 200 gram cherry tomatoes, halved; 1 small lebanese cucumber, halved lengthways, thinly sliced; 1/3 cup pomegranate seeds; 1 tablespoon pomegranate molasses to serve; Green hummus; 1 cup flat-leaf parsley leaves, coarsely chopped; 1 cup coriander leaves, coarsely chopped; 1 cup mint leaves, coarsely chopped; 1 teaspoon ground sumac; 2 long green chillies, seeded, finely chopped; 1/2 cup hummus; 1 1/2 tablespoon water; 1/4 cup lemon juice

Fish and quinoa salad with green hummus

Bring a splash of delightful colour to your dinner plate with this fish and quinoa salad recipe. Healthy, scrumptious - and have you ever seen a more vibrant green than in that bowl of hummus?

Serves 4

Prep

35M

Ingredients

2/3 cup tri-coloured quinoa, rinsed well

1 1/4 cup water

500 gram skinless, boneless firm white fish fillets

2 teaspoon olive oil

200 gram trimmed watercress

200 gram cherry tomatoes, halved

1 small lebanese cucumber, halved lengthways, thinly sliced

1/3 cup pomegranate seeds

1 tablespoon pomegranate molasses to serve

Green hummus

1 cup flat-leaf parsley leaves, coarsely chopped

1 cup coriander leaves, coarsely chopped

1 cup mint leaves, coarsely chopped

1 teaspoon ground sumac

2 long green chillies, seeded, finely chopped

1/2 cup hummus

1 1/2 tablespoon water

1/4 cup lemon juice

Method

1.Place quinoa and water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 10 minutes.

2.Preheat a grill plate, grill pan or barbecue on high. Brush fish with oil. Cook for 3 minutes each side or until just cooked through. (The cooking time will depend on the thickness of the fish.) Transfer fish to a plate and cover loosely with foil.

3.To make the Green hummus, process parsley, coriander, mint, sumac, chilli, hummus, water and half the lemon juice until smooth.

4.Place quinoa, watercress, tomato, cucumber, pomegranate seeds and remaining lemon juice in a large bowl. Toss to combine.

5.Serve fish with quinoa salad. Drizzle generously with green hummus and pomegranate molasses.

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