Inspired by the release this week of the Australian Dietary Guidelines, our Weekend Recipe would get a huge tick of approval!
In case you're not sure what quinoa is, it is a grain-like crop which is grown for the seeds and is considered a 'superfood'. But a nice tasting superfood and one you can generally buy in the health food section of the supermarket. It's high in protein and gluten free and tastes better cooked. You can also eat the leaves. And, while we're not 100% certain, we believe it's pronounced keen-wah.
If you can't get Australian halibut, try another white fish such as cod as a substitute.
This recipe is from New York Executive Chef, Robb Garceau, courtesy of Well and Good.
Preparation time: about 20 minutes
Cooking time: about 15 minutes plus cooling time for the salad
1 cup quinoa
2 cups vegetable stocks
1 cup shelled fava beans, blanched
1 tablespoon mint, fineloy chopped
3 teaspoons slivered almonds
1 shallot, finelly chopped
1teaspoon Dijon mustard
1/4 cup white balsamic vinegar
3/4 cup olive oil
3 teaspoons diced tomato
3 teaspoons lemon strips
1/2 cup roasted red capsicum, diced
4 pieces of fish rubbed with equal parts cumin, turmeric and either ground or dried coriander
For the quinoa
1. Combine quinoa and stock in a small pot and bring to the boil.
2. Reduce to simmer and cover for 15 minutes until liquid is absorbed.
3. Let cool completely.
4. In a large mixing bowl, combine cooled quinoa with fava beans, mint, almonds and shallot.
5. Toss to mix thoroughly and set aside.
For the fish
1. Preheat oven to 180 degrees.
2. Heat a medium size pan with olive oil.
3. Sear fish on both sides and cook in the pre-heated oven for 8-10 minutes or until cooked.
1. While the fish is cooking, add Dijon mustard and vinegar to a small bowl and whisk to combine.
2. Slowly drizzle in olive oil while continuing to whisk until it emulsifies.
3. Add tomato and lemon and season with salt and pepper as desired.
1. Place a portion of the quinoa salad on the plate and place the fish on top.
2. Drizzle the vinaigrette around and on top of the fish.
3. Serve with mixed greens.