Triathlon Australia


Power Food Just Ask Brad…..

1 lge eggplant (500g)
1/2tsp each ground cumin, ground coriander & paprika
2x 200g firm white fish fillets
2tsp lemon juice
1 clove garlic
1 lemon cut into wedges


3/4 cup dried quinoa (doesn’t matter what colour)
1cup filtered water
2tbsp lemon juice
1 med tomato finely chopped
1 Lebanese cucumber seeded & finely chopped
1/2cup each loosely packed fresh flat-lead parsley & mint leaves
2 green spring onions chopped finely

1-Preheat oven 200deg c
2-trip of eggplant. Place eggplant in oven tray & Pearce all over with a fork. Roast for about 30mins or till it begins to collapse. Remove from oven & cool.
3- meanwhile, time quinoa well & drain. Place quinoa in small saucepan with the water; cook covered with tight lid, about 15mins or until water absorbed and quinoa tender. Remove from heat & leave covered 10mins. Fluff with fork & stir in the remaining Quinoa Tabouleh ingredients.
4-run combined spices all over fish, season; place on oven tray and roast for 10mins or until it’s cooked to how you like your fish.
5-peel eggplant; chop flesh coarsely. Process eggplant with lemon juice & garlic until smooth; season to taste.
6-serve fish with quinoa Tabouleh, eggplant purée & lemon wedges.

Serves 2
Nutritional count per serve;
Protein (55.2g),
Carbohydrate (58.8g)
Total fat (8.8g)
Fibre (14.7g)

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