- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- GoGo Quinoa Medley 5 whole grains
- 250 ml
- olive oil
- 80 ml
- Oasis refrigerated orange juice, no pulp
- 45 ml
- Brien autumn amber maple syrup
- 10 ml
- 10
- leaves of Gourma potted fresh mint
- To taste
- Salt and pepper
- 4
- fillets of tilapia
- orange zest
- 15 ml
- macadamia nuts
- 175 ml
- dried cranberries
- 60 ml
- Gourma potted curly parsley
- 175 ml
- LÖKA pumpkin seeds with sea salt
- 30 ml
Directions
- Step 1
- Rinse and drain quinoa, cook according to package instructions. Set aside.
- Step 2
- To make dressing, combine orange juice, maple syrup, mint and 60 mL (¼ cup) olive oil in a small bowl. Season with salt and pepper to taste. Mix well and set aside.
- Step 3
- Season the fish fillets with orange zest, salt and pepper.
- Step 4
- Heat remaining olive oil in a non-stick skillet over medium heat. Place fillets in skillet. Cook for about 5 minutes on each side, or until opaque. Set aside.
- Step 5
- In the same skillet set over medium heat, toast macadamia nuts until fragrant. Set aside.
- Step 6
- In a large bowl, combine quinoa, macadamia nuts, cranberries, parsley and dressing. Divide quinoa salad equally onto plates and top each plate with a piece of fish. Garnish with roasted pumpkin seeds.
