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    Monday, January 30, 2017

    Spicy Qunioa Coated Fish- with Roasted Sweet Potato- Dont forget the leftovers!!! #grainfree

    Once again thanks to Donna Hay and Bon Appetit for this recipe
    I'm a bit philosophically anti I am about the Term Super Foods and other..."Let's be
    Over Healthy" Food Fads
    It's the hype that bores me also I had to chase all over town to buy these flakes!!!
    Luckily it wasn't a hot hot day.
    Meanwhile there are some very good uses for all these foods and I love eating ALL beautiful produce
    AND I do

    On my Grain Free "feed the mob" week, I found this recipe of coating Fish with Quinoa Flakes.
    It was very delicious and I may even... in fact I will... do it again
    Served with Spicy Roasted Kumera (sweet potato)
    A winner

    1 teaspoon ground cumin
    2 teaspoons chili flakes
    1 teaspoon sea salt, plus more for sprinkling
    1 1/2 pounds sweet potatoes, peeled and cut into cubes
    Cracked black pepper
    2 tablespoons extra-virgin olive oil
    2 cups quinoa flakes
    1 tablespoon finely grated lime zest
    2 eggs
    4  snapper fillets
    1/2 cup flat-leaf parsley leaves, finely chopped

    Mayonnaise and lime wedges, to serve

    Preheat oven to 200C
    Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl
    and mix to combine.
    Place the sweet potatoes on a rimmed baking sheet and
    Sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil.
    Roast, turning halfway, for 20 minutes or until golden.
    Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl
    and mix to combine.
    Place the eggs in a bowl and whisk to combine.       
    Heat the remaining oil in a large non-stick frying pan over medium heat.
    Dip the fish into the egg and press into the quinoa mixture to coat. 
    Cook for 2–3 minutes on each side or until golden and cooked through.
    Serve the fish and potatoes with the remaining salt mixture,
    the parsley, mayonnaise and lime wedges.

    So not to forget the Leftovers... which we had, as I had been very generous, with the amount of fish that I had bought

    Fish Cakes for lunch. Double Quinoa Use!
    Yes in fact, I suggest,  cook excess so that you have enough to make these little gems
    So so tasty

    Hard to give exact amounts but as a rule of thumb, I would suggest
    Equal amounts of potatoes and fish and enough egg to bind

    Crumbed Fish
    Potatoes, peeled cubed
    Olive oil
    Parsley finely chopped 2-3 tablespoons
    Sea Salt and Freshly ground Black Pepper
    Quinoa Flakes

    Oil for frying

    Cook the potatoes in salted water and mash roughly with a little olive oil
    Meanwhile flake remaining crumbed fish and
    Add to potatoes
    Add parsley and beaten egg
    Season to taste

    Meanwhile roll into balls and dip into Quinoa Flakes
     Place oil in medium hot pan and cook Fish Cakes, till Golden all round
     While Dan cooks
    Games are being played

     Serve with a nice green fresh salad

      Definitely a keeper

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