tsp lemon zest
4 x 150
gm white fish fillets
cup colored quinoa
squash (cut into cubes)
red onion (finely chopped)
garlic cloves (crushed)
cups vegetable stock
cups frozen/fresh beans (peeled)
tbsp pine nuts
Heat Noor Oil in a large non-stick frying pan and season the fish before cooking it for 1 minute on each side to brown it, and then transfer to a plate covering it in foil to keep it warm.
Lower heat to medium and add little more Noor Oil. Add the quinoa, squash, onion and garlic, stirring well for 2 minutes and aromatic. Stir in the stock and bring it to a boil. Cover with a lid and simmer for 12 minutes onto low heat until all moisture is fully absorbed, then add in the beans.
Place the fish on top of quinoa mixture and pour over any juices that came out from the fish then cover and cook for another 5 minutes or until the fish is just cooked through.
Fluff up the quinoa using a fork then divide the mixture and fish among serving plates. Top with the fried pine nuts and lemon zest.