Good Health Choices New Zealand – August 2019

These recipes focus on the best foods to eat for optimum wellbeing

Snapper with quinoa tabbouleh

»^ SERVES 4

1 tbsp extra virgin olive oil

1½ tbsp za’atar

4 x 180g skinless boneless

snapper fillets

QUINOA TABBOULEH

½ cup (100g) red quinoa, rinsed

4 cups fresh flat-leaf parsley leaves,

chopped coarsely

200g grape or cherry tomatoes,

quartered

2 spring onions, sliced

¼ cup (60ml) extra virgin olive oil

2 tbsp lemon juice

TAHINI SAUCE

⅓ cup (80ml) tahini

¼ cup (60ml) lemon juice

2 small cloves garlic, crushed

1 Make the quinoa tabbouleh

and the tahini sauce (see right).

2 Combine the oil, za’atar and

fish in a large bowl; season.

Cook the fish on a heated grill

plate (or grill or barbecue) over

medium-high heat for 2 minutes

on each side or until browned and

cooked through.

3 Serve the fish with the quinoa

tabbouleh and tahini sauce.

QUINOA TABBOULEH

Place the quinoa and 1 cup (250ml)

water in a small saucepan; bring to

the boil. Reduce heat to low; cook,

covered, for 15 minutes or until the

water is absorbed and the quinoa

is tender. Combine the quinoa,

parsley, tomatoes and spring onion

in a large bowl. Combine the oil

and juice in a small bowl; season

to taste. Pour the dressing over

the tabbouleh; stir to combine.

Set aside.

TAHINI SAUCE

Whisk the ingredients with ¼ cup

(60ml) water in a small bowl until

combined; season to taste.

Edited extract from

The Australian Women’s Weekly

Balanced Hormones Diet

(Bauer Books, $36.99).

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