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Za’atar snapper with quinoa tabbouleh

Delicate snapper seasoned with za'atar pairs perfectly with the Middle-Eastern flavours of a fresh quinoa tabbouleh.
4
15M
15M
30M
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Ingredients

Quinoa tabbouleh
Tahini sauce

Method

1.Make quinoa tabbouleh and tahini sauce.
2.Combine oil, za’atar and fish in a large bowl; season. Cook fish on a heated grill plate (or grill or barbecue) over medium-high heat for 2 minutes on each side or until browned and cooked through.
3.Serve fish with quinoa tabbouleh and tahini sauce.

Quinoa tabbouleh

4.Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until water is absorbed and quinoa is tender. Combine quinoa, parsley, tomato and green onion in a large bowl. Combine oil and lemon juice in a small bowl; season to taste. Pour dressing over tabbouleh, then stir to combine; set aside.

Tahini sauce

5.Whisk ingredients and ¼ cup (60ml) water in a small bowl until combined; season to taste. Makes 1 cup.
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Tags: Fish Main Middle Eastern Quinoa Salad