The inspiration for this meal came from a recipe I saw on Pinterest for Asian Quinoa. I’m a huge fan of quinoa, and of Asian flavours, so I knew I’d love this dish before I even made it. I varied the recipe with the vegetables I chose, but that’s the beauty of this dish – pretty much anything will work, so you can alter it to suit your taste.
For the Asian Quinoa recipe, visit twopeasandtheirpod.com
I doubled the recipe so that i’d have tons leftover for lunch this week. I added blanched chopped broccolini and subbed yellow capsicum for red. I loved the quinoa as much as I knew I would. It would be great warm, room temp or cold, and could easily become a summer staple as it tastes fresh and light.
To go with the quinoa, I baked sea bass fillets with a little lime juice, and topped with pan fried sliced portabello mushrooms.
It was a perfect, healthy meal which was a hit for the whole family.
Strict vegetarians and vegans can leave off the Sea Bass for a substantial and satisfying meal.
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