- 1/3 cup mixed quinoa, rinsed
- 250g skinless salmon fillets, cut into 12 even pieces
- ½ tsp Moroccan spice
- 1 small yellow squash, cut into 8 wedges
- 4 bamboo skewers, pre-soaked in water
- 1 zucchini, sliced
- ½ red capsicum, sliced
- ½ yellow capsicum, sliced
- 1 tsp olive oil
- salt and pepper, to taste
- 1 lemon, cut into wedges
Place quinoa, 2/3 cup water and ¼ tsp salt in a small saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, place salmon in a small bowl and toss with the spice mix. Thread pieces of salmon, separated with a piece of squash onto each skewer.
Preheat a large non-stick grill pan or barbeque over medium-high heat. Toss vegetables with oil, season with salt and pepper, and grill for 8-10 minutes, turning, until charred and tender. Transfer to a plate and keep warm.
Add skewers to the pan and cook, turning, for 6 minutes, or until cooked to your liking Toss quinoa with vegetables, adjust seasoning and divide between 2 serving plates. Add skewers and serve with a squeeze of lemon.
Recipe extracted from TIFFXO by Tiffiny Hall