QUINOA - Pistachio & Quinoa Salad

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Nb persons: 0
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Preparation time:
Total time: 35 minutes
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Fish With Pistachio & Quinoa Salad Serves: 4 Ingredients
1 cup	red quinoa
2 teaspoons	salt
2 cups	water
4	whole fish (about 1-pound each)
1 cup	shelled pistachios, toasted and roughly chopped
1 large	English cucumber, diced
1 clove	garlic, peeled and grated
1	lemon, zested, plus 2 extra lemons, cut into wedges
2 tablespoons	chopped tarragon leaves
¼ cup	chervil, lightly chopped
2 tablespoons	extra-virgin olive oil, plus extra
1 tablespoon	Sherry vinegar
	Fleur de sel, for serving

What To Do
1. Preheat oven to 350 degrees. On a baking sheet, spread out quinoa and toast until slightly darker in color, about 10 minutes. Meanwhile, preheat grill to medium (unless you plan to roast fish in oven).

2. Pour quinoa, salt and water into a pot with a fitted lid and bring to a boil. Reduce heat to a gentle simmer and cover. Cook until water is absorbed, 15-20 minutes. Fluff with a fork.

3. Meanwhile, cook fish. If grilling, make sure grill grates are clean and lightly oiled. If roasting, increase oven heat to 400 degrees. Rinse and pat fish dry with paper towels.

4. Grill fish, leaving it undisturbed until cooked through and it easily pulls away from grates, 7-8 minutes per side. (If roasting, place fish on tray and cook until meat is flaky and white throughout, about 20 minutes.) Let rest 5 minutes.

5. Mix together quinoa, pistachios, cucumber, garlic, lemon zest, herbs, oil and vinegar. Serve fish with lemon wedges, oil, and fleur de sel on the side. Serve salad family style.

Recipe uploaded with Shop'NCook for iPhone.

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