Spiced cod with quinoa salad & mint chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 40g quinoa(or 85g pre-cooked quinoa)
- 3 tbsp chopped mint
- 3 tbsp chopped coriander
- 150g pot 0% natural yogurt
- 1 garlic clove
- ¼ tsp turmeric
- pinch of cumin seeds
- 2 x 150g chunky fillets skinless white fishsuch as sustainable cod
- ¼ cucumberfinely diced
- 1 small red onionfinely chopped
- 4 tomatoeschopped
- good squeeze of lemon juice
Nutrition: per serving
- kcal272low
- fat4glow
- saturates1g
- carbs24g
- sugars13g
- fibre3g
- protein36g
- salt0.4g
Method
step 1
Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.
step 2
Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.
step 3
Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.
