Recipe from Bolivia | Carp fish with beet salad

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain that adds fiber, while rice is often more affordable.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is cost-effective.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar nutrients, while sunflower seeds are budget-friendly.

Preheat the oven to 375°F (190°C).

Rinse quinoa under cold water and drain.

Cook quinoa in vegetable broth according to package instructions until fluffy, about 15 minutes.

Peel and chop beets into cubes, then boil until tender, about 15-20 minutes.

Drain beets and let cool, then mix with cooked quinoa in a bowl.

Add chopped parsley, diced onion, and crumbled feta cheese to the quinoa and beet mixture.

Drizzle olive oil and lemon juice over the salad, then season with salt and pepper to taste.

Prepare the carp by cleaning and gutting it, then pat it dry with paper towels.

Rub the carp with minced garlic, cumin, salt, and pepper, then drizzle with olive oil.

Place the carp on a baking sheet lined with parchment paper.

Bake carp in the preheated oven for 20-25 minutes, until cooked through and flaky.

Serve the baked carp alongside the quinoa and beet salad, garnished with walnuts.

Cooking Techniques

Spice Level:

Allergens