Fish Stew with Quinoa and Fresh Salad

Ingredients

• Fish150 g
• Quinoa1/2 cup (100 g)
• Onion1/4 count (38 g)
• Red Bell Pepper1/4 count (30 g)
• Arugula1/2 cup (10 g)
• Red Leaf Lettuce1/2 cup (18 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Season the fish with half of the oil, salt and pepper to taste and cut into pieces.

3. 3

   Step 3

   Heat the pan over high heat. Once heated, add the fish and cook over medium heat for 4-5 minutes, stirring, until browned. Set aside.

4. 4

   Step 4

   Meanwhile, chop the onion and bell pepper into thin strips.

5. 5

   Step 5

   Add the rest of the oil to the pan and stir-fry the onion and bell pepper for 5 minutes.

6. 6

   Step 6

   Then add the fish again and mix with the vegetables.

7. 7

   Step 7

   Add a little liquid if necessary so that it does not dry out.

8. 8

   Step 8

   Once the desired doneness is reached and the vegetables are tender, remove.

9. 9

   Step 9

   For the salad, mix the arugula leaves with red leaf lettuce and season with lemon juice. Salt and pepper.

10. 10

    Step 10

    Serve the fish stew with quinoa and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Stew with Quinoa and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.