5 super seafood recipes
5 super seafood recipes
Fill your body with health-aiding oils, vitamins and minerals with these five super seafood recipes.
Servings
Prep time
Cook time
Recipe
Ingredients
- Coconut oil, melted, for greasing
- 320g beetroots, peeled & diced into 5mm cubes
- ½ cup black quinoa, rinsed (optional)
- 2 tbsp red wine vinegar
- ¼ tsp ground cumin
- ½ tsp ground sumac
- 1 clove garlic, minced
- 4 tbsp extra-virgin olive oil
- Seeds of 1 pomegranate
- 3 tbsp each chopped fresh mint & coriander
- Tahini sauce
- 2 tbsp unhulled tahini paste
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
Method
- Preheat the oven to 200°C. Grease a baking sheet with coconut oil, then add the beets in a single layer. Season with sea salt and freshly cracked black pepper and cover with aluminium foil. Bake for 15 minutes. Remove from the oven and let cool. If making quinoa, add it to a saucepan with 2½ cups water. Place over medium-high heat, bring to a boil, and cook until tender, 10 minutes. Drain and cool. In a bowl, whisk together the vinegar, cumin, sumac, garlic, and olive oil. Combine the beets, quinoa, pomegranate seeds, mint, and coriander in a bowl. Drizzle with the dressing, season with salt and pepper, and toss well.
- To make the tahini sauce, in a small bowl, whisk together the tahini paste, olive oil, garlic, lemon juice and 1 tbsp water. Set aside.
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