MIS Tempura Fish & Quinoa

DifficultyIntermediate

Yields1 Serving

Tempura Batter
 1 cup Tapioca flour
 1 cup Chickpea flour
 2 tbsp Dill weed
 2 tbsp Lemon pepper
 ½ cup Soda water
 3 Egg whites
Quinoa
 1 cup Quinoa
 1 ½ cups Hot Water
 ½ cup Tomato (diced)
 ½ cup Cucumber (diced)
 1 tbsp Lemon juice
 1 tbsp Parsley flakes
 Salt & pepper to taste
 Olive oil

Tempura Batter
1

Place all dry ingredients into bowl

2

Whisk egg whites separately and fold into dry mixture

3

Add soda water and mix until batter is smooth

4

Lightly flour fish, then dip into batter

5

Fry fish at 350° f until golden brown

Quinoa
6

In small saucepan, soak quinoa in hot water, olive oil, salt and pepper. cover for 5 minutes

7

Boil the quinoa until swollen and puffy

8

Add tomato, cucumber and parsley flakes. mix

9

Add lemon juice and salt and pepper to taste

Ingredients

Tempura Batter
 1 cup Tapioca flour
 1 cup Chickpea flour
 2 tbsp Dill weed
 2 tbsp Lemon pepper
 ½ cup Soda water
 3 Egg whites
Quinoa
 1 cup Quinoa
 1 ½ cups Hot Water
 ½ cup Tomato (diced)
 ½ cup Cucumber (diced)
 1 tbsp Lemon juice
 1 tbsp Parsley flakes
 Salt & pepper to taste
 Olive oil

Directions

Tempura Batter
1

Place all dry ingredients into bowl

2

Whisk egg whites separately and fold into dry mixture

3

Add soda water and mix until batter is smooth

4

Lightly flour fish, then dip into batter

5

Fry fish at 350° f until golden brown

Quinoa
6

In small saucepan, soak quinoa in hot water, olive oil, salt and pepper. cover for 5 minutes

7

Boil the quinoa until swollen and puffy

8

Add tomato, cucumber and parsley flakes. mix

9

Add lemon juice and salt and pepper to taste

MIS Tempura Fish & Quinoa

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