Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse. Stir through 1 tbsp butter (optional).
2. Sauté the tomatoes
Add 3 tbsp olive oil to a frypan over medium-high heat. Slice and add spring onions. Add tomatoes, chopped garlic, thyme leaves and 1/2 tsp chilli flakes. Cover and cook for 5-7 minutes, stirring occasionally until tomatoes blister.
3. Add the fish
Crush tomatoes with a fork to release juices. Reduce heat to medium and tuck in fish fillets. Cook for 5-6 minutes or until fish is cooked through. Season with salt and pepper and take off heat.
4. Cook the greens
Heat a frypan over medium-high heat with 1 tbsp olive oil and 1 tbsp water. Trim and add broccolini and sugar snap peas. Cover and cook for 2-3 minutes until tender. Season with salt and pepper.
5. Finish and plate
Divide quinoa and fish among shallow bowls. Serve with a side of greens.
Steam the broccolini and sugar snap peas in a steamer basket above the quinoa if you have one. Serve with any fresh herbs from the garden such as basil or oregano.
No fish option - white fish fillets are replaced with chicken schnitzels. Cook in a separate frypan for 3-4 minutes each side until cooked through. Add to cooked tomatoes at the end.
White quinoa, 1 packet (200g)
Spring onions, 1/3 bunch *
Cherry tomatoes, 1 bag (400g)
Garlic, 1 clove
Thyme, 1/2 packet *
White fish fillets, 2 packets
Broccolini, 1 bunch
Snow peas, 1/2 bag (125g) *
From your pantry
olive oil, butter (optional) , salt, pepper, chilli flakes