Recipe: Grilled Fish with Quinoa


This recipe creates a fantastic lean meal that won’t leave you hungry after a few hours. When I first tried this dish, I didn’t think it would fill me up for very long. However after finishing the meal I was full and stayed full for the rest of the evening without having any sugar cravings afterwards.

This dish is a very simple one that can easily be prepared on a weekday as it doesn’t take long to cook or prepare. Best of all, you put a fantastic delicious & nutritious meal on the table.

White fish is very rich in vitamin B,  which increases the metabolism and also improves the skin, cells and immune system.

The quinoa is a good source of protein and helps you feel full for longer. I chose a mixture of colourful vegetables to make it a feast for the eyes and the mouth. Peppers are a great source of vitamin C (higher in vitamin C than oranges) and the kale and beans are very rich in vitamin K, A and C and therefore a great antioxidant. They are also a great source of minerals.

 Quinoa with Grilled Fish                                                                                                                            Serves 4

Ingredients:                                                                                                                                                      100 grams Kale                                                                                                                                                  50 grams chopped green beans                                                                                                                          ½ red pepper, chopped                                                                                                                                        ½ yellow pepper, chopped                                                                                                                                200 grams quinoa                                                                                                                                                 4 fillets sea bream or other white fish                                                                                                               Zest and juice of 1 lemon


  1. Preheat the grill to high.
  2. Cook the quinoa in a pan with 400ml water until the water has evaporated and it’s ‘al dente’.
  3. When the quinoa is almost cooked put the vegetables in a pan of boiling water and cook them very short so they are hot but still crunchy (about 1-2 minutes).
  4. Mix the vegetables in with the quinoa, sprinkle with lemon zest and keep warm.
  5. Season the fish with cracked black pepper to taste and grill for 8-10 minutes.
  6. Squeeze the lemon over the fish and quinoa to give the dish an explosion of freshness.




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