Grilled Fish, Quinoa and Peas with Salad

Ingredients

• Fish200 g
• Quinoa1 cup (200 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat water with a pinch of salt in a pot. Once boiling, add the peas.

3. 3

   Step 3

   Cook for 6 minutes and remove once tender. Drain and mix with the quinoa, salt and pepper to taste.

4. 4

   Step 4

   At the same time, heat the grill over high heat. In the meantime, clean the fish and season with salt and pepper to taste.

5. 5

   Step 5

   Once heated, pour half the oil and add the fish.

6. 6

   Step 6

   Cook each side for 3-4 minutes. Once cooked as desired, remove.

7. 7

   Step 7

   For the salad, cut the tomato and cucumber. If you want, you can add some chopped onion and green leaves.

8. 8

   Step 8

   Season with the remaining oil and lemon juice.

9. 9

   Step 9

   Serve the fish, quinoa with peas and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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