A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Finely Dusted Quinoa Power Bowl

A vibrant and nourishing bowl layered with crispy chickpeas, zesty cabbage slaw, herbed quinoa and Sea Harvest Finely Dusted Chilli & Lime.

Serves

4

Prep

20

Cook

40-45

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime

Pickled Red Onion

  • 1 red onion, thinly sliced
  • ¾ C (180 ml) red wine vinegar
  • ¾ C (180 ml) water
  • 1½ Tbsp (22.5 ml) sugar
  • 1 tsp (5 ml) salt
  • (Optional: a few peppercorns, a pinch of chilli flakes or a small garlic clove)

Herbed Quinoa

  • ¾ C (135 g) quinoa (red or white)
  • 5 g fresh parsley, chopped
  • 5 g fresh mint, chopped
  • 2 Tbsp (30 ml) red wine vinegar
  • 2 Tbsp (30 ml) olive oil

Crunchy Chickpeas & Roasted Broccoli

  • 2 x 400 g tins chickpeas, well drained and dried with paper towel
  • 2 Tbsp (30 ml) olive oil
  • 2 tsp (10 ml) garlic flakes
  • 2 tsp (10 ml) cayenne pepper
  • 2 tsp (10 ml) onion flakes
  • 300-500 g broccoli, cut into floret
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp (5 ml) cumin powder
  • 1 tsp (5 ml) smoked paprika

Tahini Dressing

  • 4 Tbsp (60 ml) tahini
  • 3 Tbsp (45 ml) lemon juice
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) warm water
  • 1 small garlic clove, grated
  • 2 tsp (10 ml) honey
  • ½ tsp (2.5 ml) salt

To Serve

  • 200 g hummus
  • 500 g red cabbage, thinly shaved
  • 50 g radishes, thinly sliced
  • 100 g feta, crumbled
  • 70 g rocket/baby spinach, washed and dried
  • 50 g roasted & salted almonds, roughly chopped
  • 2 Tbsp (10 ml) chopped parsley
  • 1 lemon, cut into wedges

Preparation & Cooking

Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Chilli & Lime fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.

Pickled Red Onion

Place the vinegar, water, sugar, salt and any optional aromatics in a small saucepan and bring to a gentle simmer until the sugar and salt have dissolved. Place the onions in a glass bowl and pour over the hot pickling liquid. Allow to stand for at least 30 minutes at room temperature.

Herbed Quinoa

Cook the quinoa according to the packet instructions. Once cooled, toss with parsley, mint, red wine vinegar and olive oil. Season to taste and chill.

Crunchy Chickpeas & Roasted Broccoli

Toss the chickpeas with olive oil, garlic flakes, cayenne pepper and onion flakes, and season to taste. Spread on an oven tray or add to the basket of an air fryer and roast for 10-15 minutes or until golden and crisp.
Toss the broccoli with olive oil, cumin and smoked paprika. Roast on the same oven tray or add to the basket of an air fryer and cook for 15 minutes, or until tender and slightly charred.
In a bowl, combine the shaved cabbage, lemon zest and juice, olive oil and chopped parsley. Season well, toss and chill until needed.

Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, warm water, garlic, honey and salt until smooth.

To Serve

Spoon the herbed quinoa into four bowls. Divide the hummus equally, add crispy chickpeas, charred broccoli, rocket/baby spinach and red cabbage. Top each bowl with a Sea Harvest fillet. Garnish with sliced radishes, pickled red onions (drained) crumbled feta, toasted almonds, and parsley. Drizzle over the tahini dressing and serve with lemon wedges.

Fish & Tips Recipe Book

Get your hands on a complimentary copy of our Sea Harvest Fish & Tips Recipe Book, absolutely FREE!

Dive into a culinary adventure with mouthwatering recipes that celebrate the freshest flavours of the sea, all available in your choice of one of four languages.

Whether you’re a seafood enthusiast or just looking to spice up your kitchen routine, this recipe book is your gateway to delicious, ocean-inspired dishes.

Don’t miss out—download your free copy today and start cooking up a storm!

English
Afrikaans
Zulu
Xhosa

Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime

Pickled Red Onion

  • 1 red onion, thinly sliced
  • ¾ C (180 ml) red wine vinegar
  • ¾ C (180 ml) water
  • 1½ Tbsp (22.5 ml) sugar
  • 1 tsp (5 ml) salt
  • (Optional: a few peppercorns, a pinch of chilli flakes or a small garlic clove)

Herbed Quinoa

  • ¾ C (135 g) quinoa (red or white)
  • 5 g fresh parsley, chopped
  • 5 g fresh mint, chopped
  • 2 Tbsp (30 ml) red wine vinegar
  • 2 Tbsp (30 ml) olive oil

Crunchy Chickpeas & Roasted Broccoli

  • 2 x 400 g tins chickpeas, well drained and dried with paper towel
  • 2 Tbsp (30 ml) olive oil
  • 2 tsp (10 ml) garlic flakes
  • 2 tsp (10 ml) cayenne pepper
  • 2 tsp (10 ml) onion flakes
  • 300-500 g broccoli, cut into floret
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp (5 ml) cumin powder
  • 1 tsp (5 ml) smoked paprika

Tahini Dressing

  • 4 Tbsp (60 ml) tahini
  • 3 Tbsp (45 ml) lemon juice
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) warm water
  • 1 small garlic clove, grated
  • 2 tsp (10 ml) honey
  • ½ tsp (2.5 ml) salt

To Serve

  • 200 g hummus
  • 500 g red cabbage, thinly shaved
  • 50 g radishes, thinly sliced
  • 100 g feta, crumbled
  • 70 g rocket/baby spinach, washed and dried
  • 50 g roasted & salted almonds, roughly chopped
  • 2 Tbsp (10 ml) chopped parsley
  • 1 lemon, cut into wedges

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g