For a healthy low kilojoule meal, you cant go past this delicious grilled lemon and dill fish with red quinoa salad.
- Bring 2 cups water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until tender and water is almost absorbed. Drain well.
- Meanwhile, combine rind and 1/2 the dill and oil in a small bowl. Rub mixture over fish. Season with salt and pepper.
- Heat a barbecue chargrill or hotplate on medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
- Combine spinach, celery, onion and warm quinoa in a large bowl. Whisk vinegar,mustard and remaining dill and oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve fish with salad and lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set