Mediterranean Baked Fish & Quinoa Salad

Super healthy food for my lunch! Quinoa salad not my kids cup of tea, only serve them the baked fish with their normal rice :D

Ingredient

• 3 x 150gm cod fillet
• 1 lemon zest and juice
•  olive oil
• 10gm sweet basil leaves, roughly chopped
• 10 cherry tomatoes, halved
• 6 small portebello mushroom, sliced
• salt & pepper to taste

Method

1. Preheat oven to 200 deg cel.
2. Place fish individually on a large piece of baking paper. Season with salt & black pepper. Drizzle over olive oil, lemon juice & zests.
3. Scatter basil leaves, cherry tomatoes & mushroom over the fish. Fold the edge of the baking paper to seal. Bake for 20mins.

Quinoa Rice Salad
Ingredient (2 servings)

• 60gm Quinoa
• 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 20gm sweet basil leaves, roughly chopped
• 80gm cherry tomatoes
• 60gm sweet corn kernels 
• 4 pitted black olives, roughly chopped

Method

1. Rinse Quinoa over a sieve. Place in a pot of water and bring to boil. Lower heat and cook for 10mins. At the last 2 mins, add in sweet corn kernels. Drain away water and cool slightly.
2. Place all ingredient in a mixing bowl and toss well. Serve warm or chilled.