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?

  • 35 mins preparation
  • Serves 4
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  • 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


  • 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.