Kick-ass salmon on red quinoa tabbouleh recipe
Cook’s tip: Make the quinoa tabbouleh separately to serve as a salad – it’s perfect as part of a packed lunch, or simply for serving as a side dish.
The quinoa offers a nutritional hit, as it contains all the essential amino acids needed by the body. Served with spicy salmon fillets, it really tastes sublime.
Courtesy of Quinoa from Peru
Ingredients
- 250 g red or white quinoa
- 1 red onion, finely chopped
- 3 tbsp olive oil
- 1 Finely grated zest and juice lemon
- 2 tomatoes, chopped
- 1 small bunch fresh flat-leaf parsley, chopped
- 1 small bunch fresh mint, chopped
- 20 g butter
- 150 g x 4 salmon fillets
- 1 tsp cumin seeds
- 1 red chilli, deseeded and thinly sliced
- 1 Salt and freshly ground black pepper
Details
- Cuisine: Peruvian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Rinse the quinoa in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes for red quinoa and 8-10 minutes for white. Turn off the heat and cool for 10 minutes.
- While the quinoa is cooling, mix the red onion with 2 tbsp olive oil and the lemon zest and juice.
- Drain any liquid from the warm quinoa and mix it with the red onion, tomatoes, parsley and mint. Season with salt and pepper and stir gently to mix.
- Heat the butter with the remaining 1 tbsp of olive oil in a large frying pan. Add the salmon fillets and cook over a medium-high heat for 6-8 minutes, turning once, and adding the cumin seeds and chilli after 4-5 minutes.
- Share the warm tabbouleh between four serving plates and arrange the salmon fillets on top, drizzling the cooking juices over them.
Here are some more quinoa recipes you might like
Broad bean, quinoa, watercress and feta salad recipe
Roast lamb with quinoa and amaranth porridge recipe