Grilled Barramundi and Quinoa Salad recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 2145 KJ
  • Total fat: 24g
  • Saturated fat: 3.2g
  • Carbohydrates: 30g
  • DietaryFiber: 8g
  • Sodium: 179mg
40 mins
6 people


  • 1 cup quinoa
  • 1 head broccoli
  • 1 handfull fresh mint
  • 1 cup toasted almonds (flaked)
  • 400g chickpeas (canned)
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 6 fillets barramundi


  1. Bring 2 litres of water to the boil, stir in the quinoa and bring back to the boil. Simmer for approx. 10-12 minutes or until quinoa is cooked. Strain and leave to drain for 5 minutes. Place quinoa onto a flat tray and spread out to cool down.
  2. Pre-heat oven to 180C. Cut broccoli into quarters lengthways, drizzle with a quarter of the extra virgin olive oil, cover with foil and bake in the oven for approx. 15-20 minutes or until tender. Allow to cool to room temperature.
  3. Roughly chop the broccoli (stem and all), place into a medium sized bowl along with the quinoa, shredded mint, almonds, drained chickpeas, half the remaining extra virgin olive oil and red wine vinegar. Toss to combine.
  4. Pre-heat barbeque. Brush the barramundi with the remaining extra virgin olive oil and grill on the barbeque until cooked through.
  5. Serve the grilled barramundi with the salad.


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