Sunday, April 19, 2015

Black Bean, Sun-dried Tomato and White Fish Salad

1 ½ pounds white fish (any type) skinned and deboned (CT),
or salmon (PT)
1 tablespoon coconut oil
Salt and pepper, to taste
½ cup cooked quinoa
½ cup canned black beans (PT), or reduce to 1/4 cup (CT)
3 medium tomatillos
1 orange pepper, chopped
2 cups watercress (CT), or spinach (PT)
1 chipotle chili
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar
1 tablespoon sun-dried tomatoes
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 tablespoon cilantro, chopped
¼ cup flax seed oil
  Salt and pepper
1. Preheat oven to 350°F Season the fish with salt and pepper, place in an oven safe pan with 1 tablespoon coconut oil, bake for 25-35 minutes.
2. Place one cup of quinoa in a pan with two cups water. Bring to boil and simmer for 15 minutes covered. When all the water is gone the quinoa is cooked. Use half a cup and save the rest for another quinoa recipe.
3. Mix together the black beans and quinoa, set aside. Blend all ingredients for vinaigrette in a food processor until well combined.
4. Mix together the white fish, tomatillos, orange pepper and watercress or spinach.
5. Then add the black beans and quinoa.
6. Pour vinaigrette over mixed vegetables and fish.

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