1. Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain, rinse and squeeze out excess water. Place in a large bowl.

2. Blend avocado with coconut milk, lime zest and 1/2 the lime juice until smooth. Season to taste with salt and pepper. Set aside in fridge until serving.

3. Slice onion, trim and slice sugar snap peas. Cook in a frypan over medium-high heat with 1/2 tbsp oil for 5 minutes, or until tender. Remove to a bowl with drained quinoa, reserve pan.

4. Coat barramundi with 2 tsp cumin, salt and pepper. Add 1 tbsp oil to pan and place fish skin-side down. Cook for 3-4 minutes on each side, or until cooked through. Take off heat.

5. Dice tomato, slice sprouts and basil. Toss together with quinoa. Whisk together remaining lime juice and 2 tbsp olive oil. Toss through quinoa and vegetables.

6. Spread avocado mouse over plates, top with quinoa salsa and barramundi to serve.

Notes:
Pat the barramundi skin dry before pan frying to get a crispy skin.
No Fish option - replacement is chicken breast fillet
. Slice chicken in halves lengthways. Cook for 4-5 minutes on each side, or until cooked through.

From your box:
mixed quinoa 1 packet (200g)

avocado 1
coconut milk 165ml
lime 1

red onion 1/2
sugar snap peas 1/2 punnet (125g)

barramundi fillets 2 packets

tomato 1
snow pea sprouts 1/2 punnet
basil 1/2 bunch

From your pantry: oil (for cooking + olive), salt, pepper, ground cumin