Quinoa Tabbouleh Salad With Fish

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Ingredients (2 serves):

• 1/2 cup quinoa (rinsed)

• 1 cup water

• 2 garlic cloves

• 2 tbsp olive oil

• 2 tbsp lemon juice

• Small handful mint leaves

• Small handful parsley, chopped

• 2 spring onions, diced

• 1 cup cherry tomatoes, sliced

• 2 cucumbers, diced

• Salt/ pepper

• 2 pieces of fish (or 200g tofu as vegetarian option)

• 2 tbsp olive oil

Method

1. To cook the quinoa. Rinse quinoa then add to a pot of 1 cup of water. Bring to boil and simmer on medium heat for 8-10 minutes or until quinoa is cooked.

2. For the salad, in a bowl add the minced garlic, spring onions, oil, lemon juice, and a pinch of salt / pepper. Dice the mint, parsley, tomato, cucumber and add to the salad mixture. Add the quinoa and toss well to combine.

3. To cook the fish, heat a fry pan over medium heat with 2 tbsp olive oil. Season the fish and cook approx. 2-3 minutes each side (or until cooked to your liking). Divide salad amongst plates and top with fresh fish with a squeeze of lemon on top.

** For males or physically active females, add an additional 1/2-1 cup quinoa.