Fish & Quinoa Salad with Green Hummus
SERVES 4 PREPARATION & COOKING 35 MINUTES
cup tri-coloured quinoa, rinsed well 1¼ cups water 500g skinless, boneless firm
white fish fillets 2 teaspoons olive oil 200g trimmed watercress 200g cherry tomatoes,
halved 1 small Lebanese cucumber, halved lengthways, thinly sliced cup pomegranate seeds 1 tablespoon pomegranate
molasses to serve GREEN HUMMUS 1 cup flat-leaf parsley
leaves, coarsely chopped 1 cup coriander leaves,
coarsely chopped 1 cup mint leaves, coarsely
chopped 1 teaspoon ground sumac 2 long green chillies, seeded,
finely chopped ½ cup hummus 1½ tablespoons water ¼ cup lemon juice
Place quinoa and water
in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 10 minutes. 2. Preheat a grill plate, grill pan or barbecue on high. Brush fish with oil. Cook for 3 minutes each side or until just cooked through. (The cooking time will depend on the thickness of the fish.) Transfer fish to a plate and cover loosely with foil. 3. GREEN HUMMUS. Process parsley, coriander, mint, sumac, chilli, hummus, water and half the lemon juice until smooth. 4. Place quinoa, watercress, tomato, cucumber, pomegranate seeds and remaining lemon juice in a large bowl. Toss to combine. 5. Serve fish with quinoa salad. Drizzle generously with green hummus and pomegranate molasses.