Quinoa with Fish in Mediterranean Sauce and steamed green beans

Khushi Kaur

Khushi Kaur from Westfield Academy in London 2018 entrant

I am a self-confessed foodie and love trying out different flavours and combinations, so here's my take on the Mediterranean Cuisine.

Method

QUINOA
Combine water (or broth) and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed - 15 to 20 minutes. Fluff with a fork.

MEDITERRANEAN ROASTED VEG
Place all the veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine. Spread them on a lightly-oiled baking sheet and roast for 20-25 minutes until the veggies are fork-tender. Once done, put them in the grinder and turn it into a sauce.

Steam the green beans and the fish filet until tender/cooked.

Spoon the quinoa mix in a bowl, add the fish filet and green beans and top it with the roasted vegetable sauce.

Ingredients

QUINOA
2 cups water or broth
1 cup quinoa

MEDITERRANEAN ROASTED VEG
Closed-cup mushrooms, cleaned, ends trimmed
Baby potatoes, scrubbed
Cherry tomatoes
Zucchini - cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper

FISH
1 Haddock Fish filet

GREEN BEANS
Handful of green beans