A vibrant salad with a variety of flavors and textures, it is a great addition to tender steamed fish.
It is necessary
- - cod fillet 120-150 g each piece;
- - quinoa 1 tbsp;
- - mango 3 pcs;
- - red onion 1 pc;
- - a mixture of salads 150 g;
- - avocado 1-2 pcs;
- - cilantro (small bunch) 1 pc;
- - olive oil 1 tbsp;
- - chili pepper 1 pc;
- - pepper;
- - salt.
- For refueling
- - lemon juice 3 tbsp;
- - olive oil 6 tablespoons;
- - ginger root 2 cm;
- - pepper;
- - salt.
Instructions
Step 1
Place the fish in a double boiler and cook for 10-12 minutes, depending on the thickness of the pieces.
Step 2
Rinse the quinoa in cold water and place in a saucepan. Pour boiling water over and cook until tender, about 15 minutes. Throw in a colander and cool.
Step 3
Cut the onion into thin half rings. Heat the olive oil in a skillet and saute the onions until dark brown. Transfer to a paper towel to remove grease.
Step 4
Peel the mango and remove the pit. Cut into small cubes. Chop the cilantro finely. Peel the avocado, remove the pit and cut into long thin slices. Drizzle with lemon juice to keep it from browning. Cut the chili into thin rings.
Step 5
For dressing, peel the ginger and grate on a fine grater. Mix with olive oil and lemon juice, season with salt and pepper and whisk the dressing well.
Step 6
Combine quinoa, mango, and cilantro. Place the lettuce leaves on plates, then heap the mango and quinoa and drizzle a little with the dressing. Place the fried onions and avocado wedges and the fish on top of them. Drizzle the dressing over the fish and sprinkle with chili rings.
