Spicy Basa With Green Quinoa And Avo

Rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground allspice and soy sauce to a plate with a generous grind of pepper and mix it together to form a paste

Add the basa fillets to the paste and turn until well coated

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated basa and cook for 3-4 min on each side or until cooked through – this is your spicy basa

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, chop the coriander roughly, including the stalks

Trim, then slice the spring onions

Cut the lime[s] in half

Slice the red chilli[es] into rounds

Peel and finely chop (or grate) the garlic

Wash the spinach, then pat it dry with kitchen paper

Add the spinach, chopped garlic and half of the chilli rounds (not a fan of spice? Just add a little!), half the sliced spring onions and half the chopped coriander (save the rest for garnish!) to a food processor

Add the juice of the lime[s] with 2 tbsp [4 tbsp] olive oil, 1 tbsp [2 tbsp] water and a generous pinch of salt then blitz until smooth – this is your zingy spinach dressing

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways

Drain and rinse the black beans

Once the quinoa is cooked, add the drained black beans and a dollop of the zingy spinach dressing and stir it all together – this is your green quinoa