Phew. Last of my updates for today. This was a personal creation that turned out great.
1 large ling fillet, diced
1 tin of whole tomatoes
1 capsicum sliced into rings
1/2 spanish onion
1 clove of garlic
1 tbs turmeric
1 small bunch coriander (I picked mine fresh)
1 small container vege stock
1 handfull almond slivers, toasted
1/2 cup of prepared black beans (not tinned)
1 cup quinoa
Put 1 cup of quinoa in saucepan and simmer with 1 cup of water and half a cup of vege stock until quinoa uncurls.
Sautee onion, garlic and capsicum until soft on low heat then add turmeric and cook for 1 minute longer. Add in fish and sautee on medium heat for a minute to seal. Add in tinned tomato and vege stock and bring to boil then simmer for half an hour until fish is cooked and sauce thickens.
Serve on quinoa topped with black beans, almond slivers and coriander. Tastes great! 🙂