I have a soft spot for salads that are anything but ordinary, and this one is no exception! The roasted quinoa adds an irresistible crunch, while the creamy roasted pepper sauce brings everything together with smoothness and richness. This is the kind of simple yet flavorful recipe you’ll want to make again and again—perfect for a lunch that will make your coworkers jealous or a weeknight dinner that’s anything but boring!
Preparation
10
min
Cooking
40
min
Portion
4
Ingredients
Crispy Quinoa
- 250 ml (1 cup) dry quinoa, rinsed
- 60 ml (¼ cup) sun-dried tomatoes in oil, drained and chopped
- 75 g (½ block) light feta cheese, cubed
- Salt and pepper, to taste
Roasted Pepper Cream
- 1 jar (285 ml) roasted red peppers, drained
- 80 ml (⅓ cup) sun-dried tomatoes in oil, drained (reserve 15 ml / 1 tbsp of the oil)
- 30 ml (2 tbsp) cashews or almonds
- 1 garlic clove
- The juice of ¼ lemon (or 15 ml / 1 tbsp)
- 5 ml (1 tsp) balsamic cream
Toppings
- 4 white fish fillets (tilapia, sole), about 90 g each
- ½ red onion, thinly sliced and marinated (see note)
- ½ English cucumber, thinly sliced
- Fresh or dried dill, to taste
- Lemon juice, to taste
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the quinoa according to package instructions.
- Prepare the roasted pepper cream by blending the roasted peppers, sun-dried tomatoes, reserved oil, cashews, garlic, lemon juice, and balsamic cream in a food processor until smooth. Adjust seasoning if needed and set aside.
- Once the quinoa is cooked, spread it onto the baking sheet, season with salt and pepper, and bake for 30 to 40 minutes, stirring halfway through, until golden and crispy. Mix with the sun-dried tomatoes and feta.
- In a nonstick pan, heat a drizzle of oil over medium heat. Season the fish fillets with salt, pepper, dill, and lemon juice, then cook for 2 to 3 minutes per side, until the flesh flakes easily with a fork.
- To serve, spread a layer of roasted pepper cream on each plate. Top with crispy quinoa, marinated onions, and cucumber slices. Place the fish on top and drizzle with lemon juice and fresh herbs if desired.
Notes
Keeps for 3 days in an airtight container in the refrigerator. Does not freeze.
Registered Dietitian Nutritionist in Quebec City
