Prep time
20 mins
Cooking Time
25 mins
Serves
4
Ingredients
Tandoori Masala:
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp chili powder
- 4 tbsp smoked paprika
- 12 oz MSC Certified cod (3 oz per person)
- 1/2 cup Greek yogurt
- 1 tsp garlic, minced
- 4 tbsp tandoori masala
- 2 tbsp lime juice
- 1 tbsp canola oil
- Mix all ingredients together and set aside
- 1 cup quinoa
- 1 cup chickpeas
- 4 cups water
- 1/2 cup parsley
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/4 cup tahini
- 1/2 tsp tumeric powder OR 1 tsp grated fresh tumeric
- Salt & pepper to taste
- Whisk or blend all ingredients together and set aside
- 1 tbsp nigella seeds (set aside for garnish)
- 1/2 an English cucumber, thinly sliced
- 2 red radishes, thinly sliced
- 1 head Boston bib lettuce
- 1/2 cup corn chips, crumbled
- 1/2 cup Greek yogurt
- 1/2 cup mint leaves, finely chopped
- Mix yogurt and chopped mint together and set aside
Method
Method
- Preheat oven to 400°F
- Wash quinoa well. Boil with 4 cups of water on high heat for 12 minutes. Strain and place in bowl. While warm, combine with lemon-tahini dressing, chickpeas and parsley. Taste and adjust salt and pepper if needed.
- Cut cod into fingers or chunks. Mix gently into marinade. This can be made a few hours in advance or right before you bake. Place marinated cod pieces on a parchment-lined bakery sheet. Bake in the oven for 10 minutes. Take out of oven and let rest. Fish should not be hot when plating or lettuce will wilt.
Assembly
- Gently tear 2 leaves of lettuce at the root and place together, root ends touching to form a cup
- Place 2 tbsp of quinoa salad on the cup
- Add 1 finger of tandoori cod on top
- Drizzle with mint-yogurt, sprinkle with nigella seeds, garnish with a few shaved radishes and cucumbers. Sprinkle with crushed corn chips and serve with a lime wedge