| 1 | Sealord Hoki tempura batter fillets |
| 1/2 cup | Raw quinoa |
| 30g | Spinach |
| 1/2 | Capsicum, diced |
| 1/2 | Cucumber, diced |
| 1/2 | Red onion, diced |
| 40g | Feta cheese, crumbled |
| 1 tsp | Pesto |
| 1 tbsp | Plain greek yoghurt |
| 1 tsp | Olive oil |
| Add Sealord tuna tomato & basil 95g to the leftovers for lunch | |
Preheat the oven to 200°C.
Cook Sealord Hoki Tempura batter fillets as per pack instructions..
Cook quinoa in boiling water as per pack instructions. While this is cooking, chop capsicum, cucumber, red onion, and tomato.
In a large bowl, combine quinoa, chopped veg, spinach, feta, dressing and mix well.
Step 6 of 7
Plate quinoa salad and Hoki for dinner.
Step 7 of 7
Pack leftovers with Sealord Tuna Tomato & Basil, olive oil, and lemon juice for a fresh lunch the next day.
per serving | per 100g | |
|---|---|---|
Energy | 2138.3kJ | 1849.3kJ |
Protein | 24g | 22.8g |
Carbs | 54.1g | 39.1g |
Fats | 22.2g | 21.65g |
*Nutrition figures are averages only
