NAKED QUINOA & FISH TACO BOWLS

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 1833kj

2 tbsp olive oil 1 red capsicum, seeded, finely chopped 1 red onion, finely chopped 1 corn cob, kernels removed ½ bunch coriander 1 tbsp Cajun spice mix 1 cup tri-coloured quinoa 1 ¼ cups chicken stock finely grated zest 1 lime, plus extra wedges to serve 4 x 100g firm white fish fillets ¼ iceberg lettuce, shredded corn chips sour cream, hot sauce, to serve

1 In a medium saucepan, heat half oil on high. Saute capsicum, onion and corn 3 mins.

2 Finely chop coriander stems, reserving leaves. Add stalks to pan with half spice mix and cook 1 min. Stir in quinoa and cook 1 min.

3 Mix in stock and zest. Bring to simmer. Reduce heat to low. Cook, covered, 12-15 mins until liquid is absorbed. Set aside 5 mins.

4 Meanwhile, coat fish in remaining spice mix. In large frying pan, heat remaining oil on high. Cook fish 1-2 mins each side.

5 Divide quinoa and lettuce between serving bowls. Top with fish and coriander. Accompany with tortilla, sour cream, lime and hot sauce.