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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Spicy, flavour packed fish with quinoa and sweet potato salad, ready in just 25 minutes.
1 Preheat oven to 180°C. Line an oven tray with baking paper. Place diced sweet potato on tray and spray with oil. Bake for 10 minutes or until golden brown and tender.
2 Bring a large pot of water to the boil and add quinoa and lime leaves. Reduce heat and simmer for 15 minutes or until quinoa is cooked. Drain and fluff, remove leaves and transfer to a large bowl. Add olive oil, beans, capers, capsicum, corn, spring onion, kumara and coriander and toss to combine.
3 Lightly spray fish fillets with oil and sprinkle with allspice. Heat a large frying pan over medium-high, add fish fillets and cook for 2–3 minutes on each side.
4 Serve fish fillets with quinoa salad and lime wedges.
Make it gluten free: Check allspice is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 546 cal
Kilojoules 2290 kJ
Total fat 17 g
Saturated fat 3 g
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