Harissa Fish & Quinoa Salad

Dietary Preferences: Gluten-free, Pescatarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 4 white fish fillets (such as cod or haddock)

• 2 tablespoons harissa paste (check for added sugars)

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Lemon wedges for serving

• 1 cup quinoa, rinsed

• 2 cups water or low-sodium chicken broth

• 1 additional tablespoon olive oil

• 1 small red onion, diced

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1 cup cherry tomatoes, halved

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a small bowl, mix harissa paste, olive oil, cumin, smoked paprika, salt, and pepper. Coat each fish fillet evenly with this mixture and place them in a baking dish.

3. Bake the fish for 15-20 minutes until it is fully cooked and flakes easily with a fork.

4. Meanwhile, bring the quinoa and water or broth to a boil in a saucepan. Reduce heat, cover, and simmer for 15-20 minutes, until the quinoa is tender and the liquid has been absorbed.

5. In another pan, heat the additional tablespoon of olive oil over medium heat. Sauté the red onion, bell pepper, and zucchini until softened, about 5-7 minutes. Add the cherry tomatoes and cook for another 2-3 minutes.

6. Combine the cooked quinoa and sautéed vegetables. Stir in the chopped parsley and season with salt and pepper.

7. To serve, place the harissa-spiced fish over a bed of the quinoa vegetable pilaf. Garnish with more parsley and serve with lemon wedges on the side.

Enjoy this wholesome and hearty meal, perfect for a healthy lunch or dinner.