Main Dishes Mediterranean
Adriatic Mackerel Bowls over Toasted Cumin Quinoa
Method
Toast Cumin: Dry-fry cumin seeds in a saucepan for 1 minute until fragrant.
Cook Quinoa: Add quinoa and 200ml water, then simmer covered for 12 minutes until fluffy.
Sear Mackerel: Fry mackerel fillets skin-side down in olive oil for 3 minutes, then flip for 1 minute.
Assemble Bowls: Flake the fish over the quinoa, scatter with cucumber, and drizzle with lemon juice.
Chef's Tip
Nutritional Insight: Dense omega-3 fatty acids synergise with complex quinoa carbohydrates to slow digestion, stabilise blood glucose, and protect muscle mass. Culinary Hack: Pour any warm pan juices from the mackerel directly over the quinoa to enrich the grains with deep savoury depth.
Nutrition Facts
Per serving
395
Calories
28 g
Protein
21 g
Fat
23 g
Carbs
