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
- 8.8 oz 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
- 0.7 oz butter
- 5.3 oz x 4 salmon fillets
- 1 tsp cumin seeds
- 1 red chilli, deseeded and thinly sliced
- 1 Salt and freshly ground black pepper
- 8.8 oz 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
- 0.7 oz butter
- 5.3 oz 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.
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