Seared Fish on a bed of Asparagus, Hazelnut & Dill Quinoa

Ingredients:
Olive oil
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 
1 lemon
A generous handful fresh dill 
Blanched hazelnuts, roughly chopped 
4 fillets of white fish suitable for grilling. 

Method: 
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. 

To assemble: 
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.

Serves 4