1. Toast quinoa in a dry pan over medium heat until grains turn a light golden color
2. Put quinoa and water or stock in a pot, bring to the boil and reduce heat and simmer for 14 minutes or until all the liquid is absorbed and quinoa is light and fluffy
3. Remove from heat and cool
4. When quinoa has cooled, add tomato, cucumber and onion and mix together
5. Add preserved lemon juice and parsley, season with salt and pepper
6. Serve with pan seared halibut and lemon cucumber sauce
|
