1 Place stock in a medium saucepan and bring to the boil. Add ocean trout, reduce heat to medium and simmer for 10 minutes until fish can be flaked into pieces but is still a little pink in the middle. Remove fish and set aside, reserve stock.
2 Add quinoa, tomatoes and garlic to stock and bring to the boil. Simmer uncovered for 10-15 minutes until quinoa is cooked and almost all the liquid has been absorbed. Season with pepper.
3 Serve topped with crumbled fetta, lemon zest and basil.
Quantity per servingENERGY 1476kJ