Lemon Fish with Quinoa and Parsley

Versy
Nutritious lemon fish with a delicious and fresh tabbouleh salad made with quinoa mixed with fresh parsley, red onion, mint, cherry tomatoes, and lemon. This option is ideal for your daily menu as it is quick and super easy to make. Give it a try.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
4
Servings
  • 2 cups water
  • 1 tablespoon salt
  • 1 cup quinoa
  • 1/2 red onions, finely chopped
  • 1/2 cups fresh parsley, finely chopped
  • 1/2 cups spearmint, fresh, finely chopped
  • 1 cup cherry tomato, cut in halves
  • 1/2 cups lime juice
  • 4 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon olive oil
  • 4 fish fillets
  • 1 lemon
  • 1 cucumber, sliced, for garnish
Preparation
15 mins
30 mins
Low
  • Heat water in a pot, add salt and quinoa. Cook on low heat, covered for 20 minutes. Set aside.
  • In a bowl, combine quinoa with red onion, parsley, mint, cherry tomatoes, lemon juice, and olive oil. Season and set aside.
  • Heat olive oil in a grill pan. Cook the fish until it is cooked through. Be careful not to break it apart.
  • Serve the fish with yellow lemon, cucumber slices, accompany with the salad and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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