INSTRUCTIONS
Step 1: Cook the Quinoa
- In a medium saucepan, combine the quinoa and broth.
- Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
- Fluff with a fork and set aside.
Step 2: Prepare the Quinoa Salad
- In a large bowl, combine the quinoa, cherry tomatoes, cucumber, red onion and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper.
- Pour over the salad and toss to combine.
- Add fresh herbs if you would like, and set aside.
Step 3: Cook the Hapuka Fillets
- Season the fillets with salt and pepper.
- In a large skillet, over medium heat, melt the butter.
- Add the minced garlic and sauté for 1 minute.
- Add the fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through.
- Squeeze lemon juice over and sprinkle with lemon zest.
Step 4: Sauté the Spinach
- In another skillet, heat olive oil over a medium heat.
- Add minced garlic and sauté for 30 seconds.
- Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper.
Step 5: Serve
- Plate it all together and garnish with chopped parsley.
