Grilled lemon and dill fish with red quinoa salad

Grilled lemon and dill fish with red quinoa salad

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  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

For a healthy low kilojoule meal, you can’t go past this delicious grilled lemon and dill fish with red quinoa salad.

Featured in
Low kilojoule, Easy lunch recipes


  • 1 cup red quinoa (see notes)
  • 1 teaspoon lemon rind, finely grated
  • 2 tablespoons fresh dill leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 4 (x 200g) firm white fish fillets (see notes)
  • 100g baby spinach
  • 2 celery stalks, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Lemon wedges, to serve


  • Step 1
    Bring 2 cups water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until tender and water is almost absorbed. Drain well.
  • Step 2
    Meanwhile, combine rind and 1/2 the dill and oil in a small bowl. Rub mixture over fish. Season with salt and pepper.
  • Step 3
    Heat a barbecue chargrill or hotplate on medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
  • Step 4
    Combine spinach, celery, onion and warm quinoa in a large bowl. Whisk vinegar,mustard and remaining dill and oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve fish with salad and lemon wedges.


  • 1883 kj


  • 14.2g

    Fat Total

  • 2.3g

    Saturated Fat

  • 4g


  • 48.9g


  • 144mg


  • 340mg


  • 28.5g

    Carbs (total)

All nutrition values are per serve


Find red quinoa in the health food aisle. Plain or tri-colour quinoa can be used instead. You can use blue-eye, barramundi or ling for this recipe.

  • Author: Cathie Lonnie
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas



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