YOUR SOLIN GENERATED RECIPE
Lemon Herb Grilled Sardines with Quinoa and Cucumber Salad
Grilled sardines seasoned with lemon and fresh herbs, served over fluffy quinoa and a crisp cucumber salad.
INGREDIENTS
3.9 ounces Sardines (canned in water, drained)
0.4 cup cooked Quinoa
0.5 cup diced Cucumber
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 tablespoons chopped Fresh Parsley
PREPARATION
Prepare the quinoa according to package instructions and set aside to cool slightly.
Drain the sardines and gently pat them dry with a paper towel.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Place the sardines in the pan and sear for 1-2 minutes per side until lightly golden and fragrant.
In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper.
Combine the cooked quinoa, diced cucumber, and chopped parsley in a bowl.
Drizzle the lemon dressing over the quinoa mixture and toss well to combine.
Top the salad with the warm grilled sardines and garnish with extra lemon zest if desired.