Persian Fish with Parsley & Currant Quinoa

 A protein filled and flavoursome dish which incorporates sweet undertones and healthy greens. 

Ingredients for two people

Hellofresh Recipe

For the quinoa

Rinse the quinoa in a fine sieve under cold water until the water runs clear. It doesn’t have to be crystal! Bring a full pot of water to the boil. Add the quinoa and cook for 12-15 minutes or until done. The quinoa should have doubled in size and be soft to bite. Strain the quinoa in a fine sieve and place in a bowl.

For the fish

Place half of the olive oil in a bowl and mix in the Persian spice mix. Rub the spice mixture all over the fish fillets. Heat the remaining oil in a pan over a medium-high heat and cook the fish for 4 minutes on each side or until cooked through.

For the parsley & currant quinoa

Mix the currants, lemon juice, spring onion, parsley, and baby spinach with the quinoa until combined. Give a good grind of salt and pepper.

To serve

Serve up the fish with the quinoa tabbouleh and enjoy!

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