GRILLED MACKEREL WITH QUINOA

413Kcal per serving HC-28g G-19g P-30g Ingredients (for two servings) - 260g fresh mackerel loins, cleaned and trimmed - 90g zucchini, diced - 80g broccoli florets - 80g red bell pepper cut into pieces - 60g raw quinoa - 40g onion, diced - 5g EVOO - Pepper - Garlic powder - Onion powder - Turmeric - Provencal herbs - Salt

Clean the mackerel loins to remove the bones. At the fishmonger's you can get the mackerel fillets already cleaned but the loins have a line of bones that crosses them lengthwise. Remove these parts with scissors, aiming for two completely clean pieces of bones for each loin. The remains can be reserved to make a good broth for rice.

We cook the quinoa following the instructions. I do it with the special @lekuees container. And it's done in 12 minutes. What I do first is to add the quinoa, salt, pepper, garlic powder, onion powder and water and put it on full power for 6 minutes. After 6 minutes I open, add the chopped vegetables, salt, pepper and turmeric and cook for another 6 minutes. Once finished, let it rest in the pot for at least 5 minutes to finish cooking.

While the quinoa is cooking, grill the pieces of mackerel loin in a greased frying pan with a little salt and Provencal herbs.

Serve and sprinkle the mackerel with 2-3g of raw EVOO and enjoy.