Lemon Fish with Quinoa and Parsley
Versy
Nutritious lemon fish with a delicious and fresh quinoa-based tabbouleh salad mixed with fresh parsley, purple onion, mint, cherry tomato, and lemon. This option is ideal for your daily menu since it is quick and super easy to do. Test it.
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, cut into sheets, to decorate
Preparation
15 mins
30 mins
Low
  • Heat the water in a pot, add salt and quinoa. Cook on low heat, covered 20 minutes. Reservation.
  • In a bowl combine quinoa with purple onion, parsley, good grass, cherry tomatoes, lemon juice and olive oil. Season and reserve.
  • Heat the olive oil in a grill pan. Cook the fish until it is cooked. Take care that it does not fall apart.
  • Serve the fish with the yellow lemon, the slices of cucumber, accompany 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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