¾ cup (150g) dried red quinoa
1 cup (250ml) filtered water
1 medium red capsicum cut into 1cm pieces
3 yellow patty pan squash, cut into 1cm pieces
1 baby eggplant, cut into 1cm pieces
1 medium zucchini, cut into 1cm pieces
½ small kumara (orange sweet potato) cut into 1cm pieces
1 small red onion cut into thin wedges
1 tablespoon cold-pressed extra-virgin coconut oil
2 teaspoons ground cumin
1 teaspoon hot paprika
2 x 150g boneless, skinless snapper fillets
pinch ground cumin and hot paprika, extra
4 cups baby spinach leaves
lime and coriander dressing
¼ cup (60ml) cold-pressed extra-virgin coconut oil
¼ cup (60ml) lime juice
2 tablespoons finely chopped fresh coriander (cilantro)
1.Preheat oven to 220°C/425°F.
2.Rinse quinoa well; drain. Place quinoa in a small saucepan with the water; stand 15 minutes. Bring to the boil. Reduce heat; cook quinoa, covered with a tight-fitting lid, about 15 minutes or until water is absorbed and quinoa is tender. Remove from heat; stand, covered, 10 minutes. Fluff with a fork.
3.Meanwhile, combine vegetables and onion with coconut oil and spices on a baking-paper-lined oven tray, season to taste; roast about 15 minutes or until browned and tender.
4.Place fish on another baking-paper-lined oven tray; sprinkle with extra spices, season. Roast, in oven, alongside vegetables, for last 10 minutes of vegetable cooking time or until cooked as desired.
5.To make the lime and coriander dressing, place ingredients in a screw-top jar, season to taste; shake well.
6.Combine quinoa, roasted vegetables, flaked fish and spinach with the dressing in a large bowl; toss well to combine.
prep + cook time 35 minutes (+ standing)
nutritional count per serving protein
(46.9g), carbohydrate (61.9g), total fat (44.4g), fibre (10.4g).
About Lorna Jane
Active living advocate, business entrepreneur, fashion designer and author:
Lorna Jane Clarkson is the founder of multi-award-winning activewear label, Lorna Jane. She is now celebrated as an icon of Australian fashion design and renowned for her Active Living philosophy.