Quinoa Bowl with White Fish
Calories
408 kcal
Protein
36.3 g
Fat
12.9 g
Carbs
37.4 g
Ingredients
- Haddock (150 g)
- Fresh orange juice (40 g)
- Olive oil (5 g)
- Cooked quinoa (80 g)
- Arugula (20 g)
- Cucumber (50 g)
- Pumpkin seeds (5 g)
- Carrot (30 g)
- Brussels sprouts (50 g)
- Lemon juice (10 g)
- Honey (10 g)
- Dried apricots (10 g)
Instructions
- Marinating and Baking the FishMix orange juice, olive oil, sea salt, and dried herbs. Marinate haddock fillet for at least 1 hour (or overnight). Wrap the fish in parchment paper (envelope style) and bake at 180°C until cooked (~15–20 min).
- Assembling the BowlLayer in a bowl: baked fish, quinoa, steamed Brussels sprouts, sliced cucumber, arugula, and carrot.
- DressingWhisk lemon juice, honey, and olive oil. Drizzle over the bowl. Sprinkle with pumpkin seeds.
- DessertServe with dried apricots and herbal tea.
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