“Make extra quinoa for lunch or dinner the next day,” suggests Holmes. “It’s a great gluten-free grain and is a rich source of amino acids and minerals. The balance of this meal with the protein packed fish and anti-inflammatory properties of the herbs and veg will supercharge your recovery.”
Serves 2 2 sea bass fillets Coconut oil, for frying 100g quinoa (plain, black or red) 100g edamame beans, cooked 50g tinned kidney beans, drained 1 handful of sugar snaps and green beans 150ml of vegetable stock Half a bunch of parsley and mint
Time to make: 18 minutes Cook the quinoa with veg stock and season with salt and pepper. Slice up the beans, and cut up your herbs while the quinoa is cooking. Add all your ingredients to your quinoa and mix well. Leave on a very low heat. Heat a non-stick pan and dollop some coconut oil in. Pan-fry the sea bass fillets skin side down for 5 minutes. Flip over and fry for 2 minutes. Mix the herbs in the quinoa and serve up with the fish and some slices of lemon.
Calories 396, carbs 22g, protein 34g, fats 13.5g