Moroccan Fish with Rainbow Chard & Quinoa

This recipe evolved around rainbow chard being the star. I’ve not cooked with this vegetable much, so I’m still discovering new and exciting recipe suggestions, and having to search for inspiration when I have it. I came across this recipe on Tesco Real Food for rainbow chard with raisins and pine nuts, which sounded really tasty, but definitely not a complete meal, so I needed to do a little thinking. The description suggests that you serve it with fish, which I did and then also quinoa for a little extra protein and carbohydrate. I felt like the flavours would compliment Moroccan spicing as both raisins and pine nuts are commonly found in Moroccan cuisine, if you prefer you could serve it with couscous to keep it more within the Moroccan theme. Rainbow chard is a very nutritious vegetable, making this a very nourishing and filling meal. Its ready in less than half an hour as well making it a nice quick meal to cook.

Print Recipe
Moroccan Fish with Rainbow Chard & Quinoa
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Firstly toast the pine nuts by adding them to a hot, dry frying pan for around 5 minutes, stirring occasionally. When they start to smell more strongly they are done. Remove from the pan and leave to one side.
  2. Peel and thinly slice the onion and add it to the frying pan with the olive oil.
  3. Peel and thinly slice the garlic.
  4. Separate the leaves from the stems of the rainbow chard. Cut the stems in to thin lengths and slice the leaves in to manageable sized pieces.
  5. Cut the tenderstem in half.
  6. Weigh out the raisins.
  7. Rub the Moroccan seasoning in to the fish fillets.
To Cook:
  1. Weigh out the quinoa in to a saucepan and pour over the boiling water. Cover and leave to gently simmer for 15 minutes.
  2. Heat the frying pan with the onion in over a medium heat and fry for 5 minutes, stirring regularly.
  3. Add in the sliced garlic and continue to fry for 1 more minute.
  4. Add in the rainbow chard stems and the tenderstem broccoli and raisins. Stir well.
  5. Pour in the 3 tbsp of water and season with the nutmeg. Fry for another 5 minutes stirring regularly.
  6. Turn on the grill and once hot, place the fish fillets on the grill pan and grill for 4-6 minutes depending on size of fillet.
  7. Once the vegetables start to soften in the frying pan add in the chard leaves and again stir well.
  8. Once the 15 minutes are up on the quinoa, remove from the heat but keep warm with the lid on to absorb any excess water.
  9. Once the fish fillets are cooked, remove from the grill and keep warm.
  10. The vegetables are ready to serve when the chard leaves have wilted and shrunk in size.
  11. To serve, divide the quinoa between 2 bowls, next divide the rainbow chard mix between the 2 bowls and sprinkle with the pine nuts. Finally finish by placing the fish fillets on top. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published.