Grilled lemon and dill fish with red quinoa salad

For a healthy low kilojoule meal, you cant go past this delicious grilled lemon and dill fish with red quinoa salad.

Recipe «Grilled lemon and dill fish with red quinoa salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup red quinoa, 1 tsp lemon rind, finely grated, 2 tbsp fresh dill leaves, finely chopped, 2 tbsp extra virgin olive oil, 4 firm white fish fillets , 100g baby spinach, 2 celery stalks, thinly sliced, 1/2 small red onion, thinly sliced , 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, Lemon wedges, to serve.

Ingredients:

• 1 cup red quinoa 
• 1 tsp lemon rind, finely grated 
• 2 tbsp fresh dill leaves, finely chopped 
• 2 tbsp extra virgin olive oil 
• 4 firm white fish fillets 
• 100g baby spinach 
• 2 celery stalks, thinly sliced 
• 1/2 small red onion, thinly sliced 
• 2 tbsp apple cider vinegar 
• 1 tsp Dijon mustard 
• Lemon wedges, to serve 

Instructions

1. 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.
2. Meanwhile, combine rind and 1/2 the dill and oil in a small bowl. Rub mixture over fish. Season with salt and pepper.
3. Heat a barbecue chargrill or hotplate on medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
4. 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.