I made this recipe up tonight and it was a success -"thats probably my favourite thing you've ever cooked" Sam said.
This recipe makes enough Quinoa for 3-4 people, add more fish If you are cooking for more than 2, I am taking the leftovers to work tomorrow to have as a salad with rocket and avocado.
Ingredients:
1 Zucchini, chopped
1 Red Capsicum, diced
1 Spanish Onion, finely sliced
2 Garlic Cloves, crushed
1 Tbs Olive Oil
1 Cup Quinoa
1 Chicken stock cube ( I use Massel)
2 Fish fillets
Lemon Juice
Parmesan
Salt and Pepper with a sprinkle of thyme
6 tsp Basil Pesto
1 tsp Butter
Instructions:
Step 1:
Heat oil in a pan, add onion cook for two minutes then add garlic and capsicim, slowly sauté, with your sprinkle of thyme. Meanwhile bring two cups of water to the boil and add stock.
Step 2:
Once the stock cube is dissolved add quinoa.Turn to a medium to low heat pop on the lid to your pot, checking every food minutes that it isn't sticking to the pot by giving it a stir.
Step 3:
Add the zucchini to the vegetables. After 15 minutes the quinoa should be cooked, mix the vegetables with the quinoa and 2 teaspoons of pesto, stir and put on the lid.
Step 4:
Turn your frying par to a medium heat, add the fish , drizzle some lemon juice on top and put a small cube of butter (about 1/2 a teaspoon). Cook for two minutes then turn, cook for a further 2-3 minutes.
Step 5:
Put quinoa mix on the plate top with a Sprinkle of parmesan, then the fish on top, topping with 2 teaspoons of pesto and some salt and pepper.
And wallah!
