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Indian-Spiced Fish Served with Quinoa & Pomegranate Salad

Indian-Spiced Fish Served with Quinoa & Pomegranate Salad

By: Lisa Holmen

Quinoa is one of the most popular ancient grains for good reason. It’s easy to cook, rich in plant-based protein and high in antioxidants including quercetin and kaempferol. This quinoa and pomegranate salad is the perfect accomplice for seafood or another protein. I like using garlic and ginger for an extra flavour punch in the marinade, but it’s equally delicious without it.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 4 salmon fillets
  • 2 tbsp store-bought korma paste
  • 1 tsp garlic, chopped (optional)
  • 1 tsp garlic, chopped (optional)
  • 4 tbsp Greek yoghurt
  • 1 tbsp olive oil
  • 1½ cups quinoa
  • 400g tin chickpeas, drained and rinsed
  • 1 small bunch fresh coriander or mint (or combination)
  • 4 tbsp extra-virgin olive oil
  • 1½ tbsp lemon juice
  • Sea salt & black pepper, to season
  • Pomegranate seeds
  • Lemon slices to serve

Method


  • Combine the korma paste, yoghurt, garlic and ginger in a shallow bowl. Add the salmon and coat well. Marinate salmon in the fridge for 1 hour.
  • Meanwhile, cook the quinoa according to packet instructions. Drain and rinse. Allow to cool.
  • Combine the chickpeas, herbs, oil and lemon juice. Add the quinoa and season to taste. Toss well and sprinkle with pomegranates.
  • Heat oil on a barbecue or grill and cook fish for approximately 4-5 mins each side.
  • Serve salmon immediately with a side of quinoa salad.

  

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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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