Serves
4
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 1 cup tri colour quinoa
- 1 tablespoon extra virgin olive oil
- 400g firm white fish fillets, chopped
- 425g can Edgell Diced Beetroot, well drained
- 420g can Edgell Corn Kernels, drained
- 1 Lebanese cucumber, julienned
- 1 large carrot, julienned
- 1 avocado, sliced
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh coriander leaves, for serving
Method
STEP 1Cook quinoa following packet directions. Drain.
STEP 2
Heat oil in a non stick frypan over medium heat, add fish and cook for 3-4 minutes, turning regularly, until cooked.
STEP 3
Evenly divide quinoa, cooked fish, Edgell Beetroot, Edgell Corn Kernels, cucumber, carrot and avocado in each serving bowl. Garnish with sesame seeds and coriander leaves, serve immediately.
Tips
Drizzle with a reduced fat salad dressing, if desired.