Warm salad with fish fillet, quinoa, avocado and carrot

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients

✓ 500 g sea bass fillets

✓ 450 g quinoa

✓ 2 avocados

✓ 120 g carrots

✓ 15 g parsley

✓ salt/turmeric

✓ lemon juice

✓ 1 tbsp finely chopped parsley (for garnish)

Method of preparation

Important!

Wash the quinoa with cold water before and let it pre-hydrate. In a pan, add twice the amount of water as the quinoa. When it starts to boil, add the quinoa. Reduce the heat to minimum, cover the pot with a lid and boil for another 15-20 minutes.

Meanwhile, cook the fish. Cut the fish fillets into large cubes, season and cook in the oven at 150°C for 15 minutes.

Mix cooked quinoa with avocado slices, grated carrot, parsley, salt, lemon juice, turmeric and fish cubes.

Tips & Tricks

Choose a larger fish, because the bones are easier to pick! You can also use the fish bones to prepare a delicious soup.