indian-cod-2

 

High in protein, low fat and more filling than it looks. Great hot or cold, and you can mix it up by adding any veg you like to the quinoa mix.

2 servings / calories per serving = 322 cals

 

Indian Inspired Cod and Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Ingredients
  • 2 x 150g Cod fillets or loins
  • 50g quinoa (uncooked)
  • 30g red onion (1/2 small)
  • 100g cucumber (1/4)
  • 50g spinach (handful)
  • 150 g natural yogurt (4 tbsp)
  • Juice of ½ lemon
  • 1 tsp coconut oil
  • 8g fresh mint (1 handful)
  • 8g fresh coriander (1 handful)
  • 1 sml garlic clove
  • ¼ tsp turmeric
  • ¼ tsp of cumin seeds
  • 60g tomatoes (2 medium)
Instructions
  1. Boil the uncooked quinoa for around 25 mins (use a veg stock cube if desired for added flavour) until cooked through but still with a slight bite. No one likes soggy quinoa.
  2. Once cooked set aside to cool.
  3. Whilst the quinoa is cooking, in a food blender mix the mint, coriander, yogurt, garlic, turmeric, cumin, salt and pepper and the lemon juice until you get a smooth sauce.
  4. Coat the cod in only HALF of the sauce, leave the remaining sauce for drizzling over the dish once served. Leave to marinate for a few moments.
  5. Meanwhile dice the cucumber, onion and tomatoes, shred the spinach and mix with the cooled quinoa, season with salt and pepper as desired.
  6. Heat the coconut oil in a flat pan and add the cod, turning every 1-2 mins until cooked through. obviously depends on the thickness.
  7. Once the cod is cooked, serve immediately on top of the quinoa and drizzle with the left over sauce.
  8. Enjoy.
Nutrition Info
Serving size: 2 Calories: 322 Fat: 4g Carbohydrates: 31g Protein: 36g

 

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