Grilled Fish and Quinoa Salad Recipe
For a light and delicious meal on a hot summer day, look no further than our grilled fish and quinoa salad recipe! Char grill our fresh cod and serve with a healthy salad of quinoa, veggies, and pomegranate seeds. Drizzle everything with the homemade citrusy dressing for a light healthy dinner without having to turn on the oven! The leftovers are also delicious cold the next day for lunch!
¾ cup mixed quinoa, rinsed and drained
1½ pounds fresh cod fillet, skin-off and cut into large chunks or pieces
2 Tablespoons olive oil, plus extra for brushing
1½ cups cherry tomatoes, halved
½ English cucumber, split in half and sliced crosswise
½ cup pomegranate seeds
2 cups watercress, washed and dried
freshly ground black pepper
1 teaspoon anchovy paste, or 21 canned anchovy fillet, drained
1 clove small garlic, minced
½ cup mayonnaise
½ cup sour cream
½ lemon, juiced
½ cup fresh flat-leaf parsley, chopped
⅓ cup fresh tarragon, chopped
2 Tablespoons fresh chives, chopped
For the dressing
For the salad: Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F.
While the grill heats up, place the quinoa in a heavy-based saucepan. Cook over medium heat, stirring occasionally, until dried out and starting to toast, 2-3 minutes.
Stir in 1½ cups water and ½ teaspoon salt. Bring to the boil, reduce the heat to low, and cover with a lid; cook until the quinoa has absorbed the water and is tender to the bite, 15-20 minutes.
Meanwhile, pat the fish dry with paper towels. Season with salt and pepper and drizzle with 2 Tablespoons olive oil.
Remove to a plate or platter and loosely cover with aluminum foil to keep warm.
For the dressing
Combine everything for the dressing, apart from the herbs, with ¼ teaspoon salt in a food processor or blender.
Purée until smooth, scraping down the sides as needed; add the herbs and pulse several times until combined. Pour into a serving bowl; cover and chill until ready to serve.
Remove the quinoa from the heat when ready. Let cool for 5 minutes, still covered.
Fluff the quinoa with a fork to separate the grains. Transfer to a large mixing bowl; add the tomatoes, cucumber, pomegranate seeds, watercress, and a pinch of salt and pepper to taste. Toss to combine.
Spoon the salad onto a platter, placing the fish next to it. Spoon over some of the dressing; serve with the remainder on the side.