Quinoa Salad with Grilled Fish
Quinoa salad with grilled fish - Gluten-free indulgence with lots of protein
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.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 273.2 μg | (455 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 273 mg | (7 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 425 μg | (213 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 7 ozs Quinoa
- salt
- 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
- peppers
- 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
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.
