Just had to share my gorgeous dinner with you all tonight. Clean as a whistle and definitely an eye-opener for anyone who gets “bored” eating for fat loss. It’s char-grilled swordfish on a bed of coconut and spinach quinoa topped with a fresh tomato and garlic sauce.
Here’s how you do it
- Put the quinoa on first because it takes the longest to cook at around 10 minutes. You cook quinoa the same way as rice, so two part boiling water to one part quinoa, cover it, turn the heat down and let it absorb all the water.
- Chop some plum/cherry tomatoes and chuck them in a frying pan with a splash of good extra virgin olive oil, a crushed clove of garlic and a splash of balsamic and just let them sweat down in a sort of chunky sauce.
- Season the swordfish with salt and pepper and brush with oil. Heat the griddle til smoking hot and throw them on. They will only stick to the griddle initially. Once they are ready to be turned over they’ll move when you shake the pan.
- Check on the quinoa, it should be done by now which means all the water will have been absorbed and you’ll be left with the fluffy grain. Add a teaspoon of extra virgin coconut oil and some fresh spinach and stir through. The heat of the quinoa will melt the oil and wilt the spinach.
- Spoon the quinoa onto the plate, top with the swordfish and pour the tomatoes over the top. Absolutely delicious.
