275 gr (three colours) quinoa
1 broth tablet
50 gr almonds
4 x fish fillet
200 g cherry tomatoes
1 small onion or shallot
splash of olive oil
pepper and salt
Heat the oven to 200 degrees. Prepare the tomato salsa and cut the tomatoes into quarters. Chop the onion and the parsley very finely and toss the tomatoes with a dash of olive oil, pepper and salt and leave to marinate in a closed container while you prepare the rest of the dish.
Cut the fennel into pieces and put it in an oven dish with some olive oil and pepper and salt. Roast the fennel in the oven for 30 minutes. Cut the zucchini into pieces and add them to the oven dish for the last 15 minutes.
Meanwhile, prepare the quinoa according to the package and use water dissolved in the stock block to cook the quinoa.
Then spoon the roasted vegetables through the quinoa, if necessary, transfer the quinoa to a larger pan. Grate the orange over the pan and then squeeze it and stir the juice into the quinoa as well. Stir in the almonds and heat the quinoa briefly while you fry the fish in a pan. Serve the quinoa with the fish and tomato salsa.
Source: Leukerecepten by leukerecepten-nl.
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