What are the main ingredients in Yellowtail & Rainbow Quinoa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Yellowtail & Rainbow Quinoa?

Calories: 641, Carbs: 80 grams, Fat: grams, Protein: 50.7 grams, Sugar: 21.5 grams, Salt: 834 grams

How do I prepare Yellowtail & Rainbow Quinoa?

TUCK IN!: Make a bed of veg fried quinoa and top with the oven-baked yellowtail. Garnish with the remaining parsley and a lemon wedge, and serve with the vibrant salad on the side. Good job, Chef! WRAP IT UP: Once the quinoa is cooked, add to the pan of veg and toss to combine. Fry for 3-4 minutes, shifting constantly. Season well with salt and pepper, and remove from heat. GET YOUR GRAIN ON: Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. A RAINBOW OF FRIED VEGGIES: When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the diced onion, diced carrot, and grated garlic for 2-4 minutes. Add the diced baby marrow and fry for 4-5 minutes until all the veg has softened, shifting occasionally. SALAD WITH A PING: Place ½ of the chopped parsley in a small bowl with a squeeze of lemon juice. Gradually mix in olive oil until combined to form a dressing, and season to taste. Place the chopped piquanté peppers and rinsed green leaves in a salad bowl and toss through the dressing to taste. Set aside for serving. IN THE MEANTIME...: Pat the yellowtail dry with paper towel and place on a lightly greased baking tray. Coat in oil, the Seafood Rub, and seasoning. Pop in the hot oven and bake for 7-8 minutes until cooked through and crisping at the edges.

What should be prepared from my kitchen to make Yellowtail & Rainbow Quinoa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Yellowtail & Rainbow Quinoa

The deliciousness of fried rice, but made with nourishing quinoa instead (hello protein!) With a colourful array of pan-fried diced veggies and covered by oven-baked, herb-coated yellowtail. What’s not to love?

Yellowtail & Rainbow Quinoa

with grilled baby marrow, carrot, & a piquanté pepper salad

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Carrot
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
NOMU Seafood Rub
Onion
Onions
Piquanté Peppers
Quinoa
Yellowtail Fillet
Yellowtail Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

GET YOUR GRAIN ON
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
SALAD WITH A PING
Place ½ of the chopped parsley in a small bowl with a squeeze of lemon juice. Gradually mix in olive oil until combined to form a dressing, and season to taste. Place the chopped piquanté peppers and rinsed green leaves in a salad bowl and toss through the dressing to taste. Set aside for serving.
A RAINBOW OF FRIED VEGGIES
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the diced onion, diced carrot, and grated garlic for 2-4 minutes. Add the diced baby marrow and fry for 4-5 minutes until all the veg has softened, shifting occasionally.
IN THE MEANTIME...
Pat the yellowtail dry with paper towel and place on a lightly greased baking tray. Coat in oil, the Seafood Rub, and seasoning. Pop in the hot oven and bake for 7-8 minutes until cooked through and crisping at the edges.
WRAP IT UP
Once the quinoa is cooked, add to the pan of veg and toss to combine. Fry for 3-4 minutes, shifting constantly. Season well with salt and pepper, and remove from heat.
TUCK IN!
Make a bed of veg fried quinoa and top with the oven-baked yellowtail. Garnish with the remaining parsley and a lemon wedge, and serve with the vibrant salad on the side. Good job, Chef!

Quinoa - 75ml
Fresh Parsley - 4g
Lemon - 1
Piquanté Peppers - 30g
Green Leaves - 20g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Baby Marrow - 100g
Yellowtail Fillet - 1
NOMU Seafood Rub - 10ml

Download the Recipe

Serves 2

GET YOUR GRAIN ON
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
SALAD WITH A PING
Place ½ of the chopped parsley in a small bowl with a squeeze of lemon juice. Gradually mix in olive oil until combined to form a dressing, and season to taste. Place the chopped piquanté peppers and rinsed green leaves in a salad bowl and toss through the dressing to taste. Set aside for serving.
A RAINBOW OF FRIED VEGGIES
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the diced onion, diced carrot, and grated garlic for 2-4 minutes. Add the diced baby marrow and fry for 4-5 minutes until all the veg has softened, shifting occasionally.
IN THE MEANTIME...
Pat the yellowtail dry with paper towel and place on a lightly greased baking tray. Coat in oil, the Seafood Rub, and seasoning. Pop in the hot oven and bake for 7-8 minutes until cooked through and crisping at the edges.
WRAP IT UP
Once the quinoa is cooked, add to the pan of veg and toss to combine. Fry for 3-4 minutes, shifting constantly. Season well with salt and pepper, and remove from heat.
TUCK IN!
Make a bed of veg fried quinoa and top with the oven-baked yellowtail. Garnish with the remaining parsley and a lemon wedge, and serve with the vibrant salad on the side. Good job, Chef!

Quinoa - 150ml
Fresh Parsley - 8g
Lemon - 1
Piquanté Peppers - 60g
Green Leaves - 40g
Onion - 1
Carrot - 240g
Garlic Cloves - 2
Baby Marrow - 200g
Yellowtail Fillets - 2
NOMU Seafood Rub - 20ml

Download the Recipe

Serves 3

GET YOUR GRAIN ON
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
SALAD WITH A PING
Place ½ of the chopped parsley in a small bowl with a squeeze of lemon juice. Gradually mix in olive oil until combined to form a dressing, and season to taste. Place the chopped piquanté peppers and rinsed green leaves in a salad bowl and toss through the dressing to taste. Set aside for serving.
A RAINBOW OF FRIED VEGGIES
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the diced onion, diced carrot, and grated garlic for 3-4 minutes. Add the diced baby marrow and fry for 5-6 minutes until all the veg has softened, shifting occasionally.
IN THE MEANTIME...
Pat the yellowtail dry with paper towel and place on a lightly greased baking tray. Coat in oil, the Seafood Rub, and seasoning. Pop in the hot oven and bake for 7-8 minutes until cooked through and crisping at the edges.
WRAP IT UP
Once the quinoa is cooked, add to the pan of veg and toss to combine. Fry for 5-6 minutes, shifting constantly. Season well with salt and pepper, and remove from heat.
TUCK IN!
Make a bed of veg fried quinoa and top with the oven-baked yellowtail. Garnish with the remaining parsley and a lemon wedge, and serve with the vibrant salad on the side. Good job, Chef!

Quinoa - 225ml
Fresh Parsley - 12g
Lemons - 2
Piquanté Peppers - 90g
Green Leaves - 60g
Onions - 2
Carrot - 360g
Garlic Cloves - 3
Baby Marrow - 300g
Yellowtail Fillets - 3
NOMU Seafood Rub - 30ml

Download the Recipe

Serves 4

GET YOUR GRAIN ON
Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
SALAD WITH A PING
Place ½ of the chopped parsley in a small bowl with a squeeze of lemon juice. Gradually mix in olive oil until combined to form a dressing, and season to taste. Place the chopped piquanté peppers and rinsed green leaves in a salad bowl and toss through the dressing to taste. Set aside for serving
A RAINBOW OF FRIED VEGGIES
When the quinoa is at the halfway mark, place a pan over a medium heat with a generous drizzle of oil. When hot, sauté the diced onion, diced carrot, and grated garlic for 3-4 minutes. Add the diced baby marrow and fry for 5-6 minutes until all the veg has softened, shifting occasionally.
IN THE MEANTIME...
Pat the yellowtail dry with paper towel and place on a lightly greased baking tray. Coat in oil, the Seafood Rub, and seasoning. Pop in the hot oven and bake for 7-8 minutes until cooked through and crisping at the edges.
WRAP IT UP
Once the quinoa is cooked, add to the pan of veg and toss to combine. Fry for 5-6 minutes, shifting constantly. Season well with salt and pepper, and remove from heat.
TUCK IN!
Make a bed of veg fried quinoa and top with the oven-baked yellowtail. Garnish with the remaining parsley and a lemon wedge, and serve with the vibrant salad on the side. Good job, Chef!