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1. Boil quinoa as instructed on package for 12–15 minutes.
2. Sprinkle cod fillets with salt and pepper and pan-fry in rapeseed oil on medium heat for about 4 minutes each side.
3. Pour the boiled quinoa into a bowl and mix in the feta cheese, raisins and diced apple.
4. In another bowl, mix lemon juice, olive oil, salt and pepper to make a lemon dressing. Pour the dressing over the food when serving.
Tips: Keep the lemon dressing in an airtight container and store it in the fridge for up to a week. It only improves with keeping!