+ Fixings:
40g quinoa (or 85g pre-cooked quinoa)
3 tbsp hacked mint
3 tbsp hacked coriander
150g pot 0% regular yogurt
1 garlic clove
¼ tsp turmeric
touch of cumin seeds
2 x 150g stout filets skinless white fish , like supportable cod
¼ cucumber , finely diced
1 little red onion , finely hacked
4 tomatoes , cleaved
great crush of lemon juice
+ Method:
- Stage 1
Tip the quinoa (if not pre-cooked) into a dish, cover with water and bubble, covered, for 25 mins, checking the water level to ensure it doesn't bubble dry. Channel well.
- Stage 2
In the mean time, put 2 tbsp every one of the mint and coriander in a bowl. Add the yogurt and garlic, and rush with a hand blender until smooth. Mix 2 tbsp of the herby yogurt with the turmeric and cumin, then, at that point, add the fish and turn in the blend to totally cover.
- Stage 3
Turn the barbecue to High. Orchestrate the fish in a shallow heatproof dish and barbecue for 8-10 mins, contingent upon thickness, until it chips. Throw the quinoa with the cucumber, onion, tomatoes, lemon squeeze and remaining spices. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.