Grilled Fish and Quinoa Salad Recipe

Directions

1. For the salad: Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F.

2. 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.

3. 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.

4. Meanwhile, pat the fish dry with paper towels. Season with salt and pepper and drizzle with 2 Tablespoons olive oil.

5. Remove to a plate or platter and loosely cover with aluminum foil to keep warm.

For the dressing

1. Combine everything for the dressing, apart from the herbs, with ¼ teaspoon salt in a food processor or blender.

2. 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.

3. Remove the quinoa from the heat when ready. Let cool for 5 minutes, still covered.

4. 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.

5. 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.