Ingredients

• 300g cod fillets (2 fillets)
• 100g quinoa
• 1 large cucumber
• 2 large tomatoes
• 1 small red onion
• 80g pomegranate seeds
• 1 large bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 3 tbsp extra virgin olive oil
• 1 large lemon, juiced
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Rinse the quinoa thoroughly. In a small saucepan, combine the quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool slightly.
2. 2.While the quinoa cooks, prepare the vegetables. Finely dice the cucumber, tomatoes, and red onion. Finely chop the fresh parsley and mint.
3. 3.In a large bowl, combine the cooked quinoa, diced vegetables, chopped herbs, and pomegranate seeds.
4. 4.Prepare the dressing by whisking together 2 tablespoons of olive oil, the lemon juice, salt, and pepper. Pour over the quinoa mixture and toss well to combine.
5. 5.Pat the cod fillets dry with a paper towel. In a small bowl, mix the cumin, coriander, paprika, and a pinch of salt and pepper. Rub the spice mixture evenly over both sides of the cod fillets.
6. 6.Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Carefully place the cod fillets in the pan and cook for 3-4 minutes per side, until golden brown and cooked through.
7. 7.To serve, divide the quinoa tabbouleh between two plates and place a spiced cod fillet on top of each.

Nutrition Information

Why this recipe