Healthy Mediterranean Food

Quinoa Salad with Grilled Fish

Average: 5 (2 votes)
(2 votes)
Quinoa Salad with Grilled Fish

Quinoa salad with grilled fish - Gluten-free indulgence with lots of protein

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40 min.

Healthy, because

Even smarter

Nutritional values

The high magnesium content in Quinoa supports performance and nerves. Small fat pads melt away thanks to the secondary plant substances from herbs.

You do not like fish? Then you can also replace it with chicken or turkey breast fillet. Instead of quinoa, you can also use millet or buckwheat for the salad.

1 serving contains
(Percentage of daily recommendation)
Calorie574 cal.(27 %)
Protein28 g(29 %)
Fat35 g(30 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.8 mg(100 %)
Vitamin D2.3 μg(12 %)
Vitamin E7.1 mg(59 %)
Vitamin K273.2 μg(455 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.2 mg(110 %)
Vitamin B₆0.7 mg(50 %)
Folate127 μg(42 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C95 mg(100 %)
Potassium273 mg(7 %)
Calcium274 mg(27 %)
Magnesium117 mg(39 %)
Iron4.3 mg(29 %)
Iodine425 μg(213 %)
Zinc2.5 mg(31 %)
Saturated fatty acids10.7 g
Uric acid262 mg
Cholesterol97 mg
Complete sugar15 g


7 ozs Quinoa
1 scallion
8 ozs Cherry tomatoes
½ Cucumber
2 ozs Wild herb salad
½ pomegranate
4 Tbsps lemon juice
2 Tbsps balsamic vinegar
1 tsp honey
6 Tbsps olive oil
1 generous pinch Ras el hanout (Moroccan spice mixture)
22 ozs Fresh herbs (e.g. parsley, cress, chives, basil)
3 ½ ozs Sour cream
3 ozs Yogurt
22 ozs fish fillets (e.g. cod, halibut, turbot)
1 ½ Tbsps Canola oil
How healthy are the main ingredients?
QuinoaSour creamYogurtolive oilhoneysalt

Preparation steps


Rinse quinoa with water, cook with twice the amount of salted water in about 15 minutes until al dente; then let cool. Clean the spring onion, wash and chop very finely. Wash and halve tomatoes. Clean, wash and halve cucumber and cut into thin slices. Sort lettuce, wash and spin dry. Remove the seeds from the pomegranate half. For the dressing, mix 2 tablespoons lemon juice, vinegar, honey and 4 tablespoons olive oil and season with salt, pepper and 1 pinch Ras el-Hanout.


For the sauce, select the herbs, wash and shake dry. Finely chop herbs and puree with sour cream, yogurt, remaining olive oil, salt, pepper and 1 tablespoon lemon juice in a blender. Transfer and refrigerate.


Rinse fish, pat dry, divide into pieces and brush with canola oil. Fry fish pieces in a hot grill pan for 5 minutes, turning over medium heat. Season with salt and pepper and drizzle with remaining lemon juice.


Loosely combine quinoa, tomatoes, cucumbers, lettuce and green onions and place on plates or a platter. Sprinkle with pomegranate seeds and drizzle with dressing. Add fish pieces to salad, pour some dressing on top and serve remaining dressing separately.