Cook time: 20 mins | Prep time: 10 mins | Serves: 2

Ingredients.

• 1 cup tri-colour quinoa, rinsed

• 300g firm white boneless fish, sea perch

• 400ml coconut water or vegetable stock

• 1 garlic clove, minced

• 1 tablespoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon smoked paprika powder

• 1 teaspoon salt

• 1 lemon, zest and juice

• 200g cherry tomatoes

  Garnish:

• 1 tablespoon parsley, leaves

• 1 lemons juice half, slice half

• 1 teapsoon chilli flakes

Method.

1. In a 25cm round saute pan, add quinoa, coconut water, garlic, cumin, coriander, smoked paprika, salt, lemon juice, lemon zest. Stir

2. Place on low to medium heat. Bring up to a light simmer and simmer for 5 minutes.

3. Stir and add cherry tomatoes and fish fillets on top of the quinoa. Drizzle 1 tablespoon of olive oil and simmer for 10 minutes with the lid on.

4. Turn the heat off and let sit for 5 minutes with the lid on.

5. Serve with extra virgin olive oil, parsley leaves, chilli flakes and lemon.

Enjoy! Amanda x