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
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Pre-heat barbeque. Brush the barramundi with the remaining extra virgin olive oil and grill on the barbeque until cooked through.
- Serve the grilled barramundi with the salad.