Ocean Trout with Tomato, Quinoa and Fetta

Serves:
4-6
Delicious fish in only three steps!

Ingredients

800ml vegetable stock
600g skinless ocean trout fillets
1 cup quinoa
1 can (400g) chopped tomatoes
3 cloves garlic, crushed
Pepper
100g fetta, crumbled
Zest of 1 lemon
¼ cup fresh basil, chopped

Method

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.

Notes

NUTRITIONAL INFO

Quantity per serving

ENERGY 1476kJ
PROTEIN 30.1g
FAT – TOTAL 11g
SATURATED FAT 3.66kg
CARBOHYDRATES 32.3g
SUGARS 2.1g
SODIUM 8190mg

Source:
New Idea
Author:
Stylist:
Caroline Marson
Photographer:
Andre Martin
Rating: