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Grilled Fish, Quinoa & Macadamia Nut Salad

very easy
Prep Time
30 mins
Total Time
40 mins


GoGo Quinoa Medley 5 whole grains
250 ml
olive oil
80 ml
Oasis refrigerated orange juice, no pulp
45 ml
Brien autumn amber maple syrup
10 ml
leaves of Gourma potted fresh mint
To taste
Salt and pepper
fillets of tilapia
orange zest
15 ml
macadamia nuts
175 ml
dried cranberries
60 ml
Gourma potted curly parsley
175 ml
LÖKA pumpkin seeds with sea salt
30 ml


Step 1
Rinse and drain quinoa, cook according to package instructions. Set aside.
Step 2
To make dressing, combine orange juice, maple syrup, mint and 60 mL (¼ cup) olive oil in a small bowl. Season with salt and pepper to taste. Mix well and set aside.
Step 3
Season the fish fillets with orange zest, salt and pepper.
Step 4
Heat remaining olive oil in a non-stick skillet over medium heat. Place fillets in skillet. Cook for about 5 minutes on each side, or until opaque. Set aside.
Step 5
In the same skillet set over medium heat, toast macadamia nuts until fragrant. Set aside.
Step 6
In a large bowl, combine quinoa, macadamia nuts, cranberries, parsley and dressing. Divide quinoa salad equally onto plates and top each plate with a piece of fish. Garnish with roasted pumpkin seeds.