1 onion, finely diced
2 - 4 garlic cloves, crushed (optional)
1 cup quinoa
500ml good quality vegetable stock
A bundle of asparagus, sliced into rounds
¼ cup cream (optional)
1 red chilli, finely sliced
A generous handful fresh dill
Blanched hazelnuts, roughly chopped
4 fillets of white fish suitable for grilling.
In a medium-sized saucepan, add a generous glug of olive oil.
Set heat to medium, and add the onion with a generous pinch of salt.
Sauté for 3 minutes, string throughout, before adding the garlic (if using).
Sauté once more until the onion is translucent
Add the quinoa and vegetable stock.
Bring to a boil, before reducing the heat to low and covering with a lid; allow to cook for 15 mins.
Once the quinoa has absorbed all the liquid, take off the heat and add the asparagus.
Cover; the residual heat will cook the asparagus.
Once tender, drizzle in the cream (if using) and stir.
Add additional salt, plus pepper if needed.
Meanwhile, sear fish on a large hot frypan/ grill plate with a little olive oil. The fish will only need to cook 2 mins or so on each side.
Lay a bed of quinoa on a plate, followed by the fish.
Garnish with lemon zest, dill, chilli, hazelnuts and another drizzle of olive oil.
Serve with a wedge of lemon.