Spicy quinoa with mackerel
- 1 big fresh, cleaned mackerel
- 8 small tomatoes
- lemon juice
- 1 tsp olive oil
- ground cumin
- 1 clove of garlic
- ground paprika
- 1 dl quinoa
- 2 dl water
- ground yellow curry
- 4 mushrooms
- 1/4 zucchini
- ½ avocado
- cucumber and fresh lettuce
Set the oven to 200 degrees Celsius. Mix together lemon juice, olive oil, grated garlic, salt, pepper, cumin, paprika (will be approximately ½ deciliter of "dressing"). Cover the fish with it in an oven safe tray and also lay tomatoes around it. Stick it in the oven and leave for about 25-30 minutes.
Rinse the quinoa, add salt, curry and cook according to package (I normally boil it up, let it boil for about 10 minutes, take it off and let it rest for another 10, no peeking under the lid!). While the quinoa is taking care of itself, chop up mushrooms and zucchini and fry with water until soft, seasoned with a little salt and pepper. Take the fish out of the oven, add tomatoes, zucchini and mushrooms to the quinoa and peel the bones of the fish and it's ready to be enjoyed. Cucumber, lettuce and avocado make great sides for this.
