Warm seafood and quinoa salad

Ingredients

• 9 oz (250 g) quinoa
• 8 oz (240 g) sea bass fillet
• 8 oz (240 g) salmon fillet, skin off
• 8 oz (240 g) peeled medium raw shrimp/prawns
• 5 oz (150 g) scallops
• Splash of extra virgin olive oil
• Salt and pepper
• 3 ½ oz (100 g) green beans, blanched and refreshed in cold water
• 1 x 4 oz (120 g) can red kidney beans, rinsed and drained

Dressing

• 1 large clove garlic, finely grated
• 2 sprigs rosemary, leaves picked and finely chopped
• 2–3 anchovy fillets, finely chopped
• 3½ fl oz (100 ml) extra virgin olive oil
• 1 lemon, zest and juice
• Sea salt and pepper

Method

Place the seafood onto a baking tray and brush with a little oil. Season with salt and pepper. Grill (broil) for 4–8 minutes or until seafood is just cooked.

Make the dressing in a mortar and pestle by pounding together the garlic, rosemary and anchovy fillets until broken down. Add the oil, lemon zest and juice. Mix well and adjust the seasoning to taste.

Stir the dressing into the quinoa, green beans and kidney beans. Spoon the salad over the warm seafood to serve.

This recipe is taken from Blood Sugar Quinoa & Healthy Living by Michael Moore, New Holland.