Fried Fish Quinoa and Purple Cabbage Salad Bowl

Fried Fish Quinoa and Purple Cabbage Salad Bowl


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This salad bowl is a well-balanced meal with quinoa-coated cod, purple cabbage salad, and white rice. Your family will love this satisfying and unique dinner dish.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 pounds cod
  • 1 cup quinoa flour
  • 1 cup toasted quinoa
  • 2 tablespoons baking powder
  • 1 tablespoon cornstarch
  • 1 cup club soda
  • Olive oil for frying
  • 2 ½ cups shredded purple cabbage
  • 1 can drained mandarin oranges
  • 1 chopped green onion
  • ¼ cup dried cranberries
  • ¼ cup pine nuts
  • ¼ cup vinegar
  • 1/3 cup canola oil
  • 1 tablespoon sugar
  • Salt and pepper

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Season the fish with salt and pepper and then cut the cod into 15-16 smaller pieces. Whisk together the quinoa flour, toasted quinoa, cornstarch, baking powder, and ½ teaspoon salt. Add the club soda to the bowl and whisk. Heat oil in a large skillet over medium-high heat. Coat each piece of fish in the batter and fry in the skillet for 10 minutes. Drain on paper towels.

In a bowl, toss the cabbage, mandarin oranges, cranberries, and onions. Toast the pine nuts over medium heat for 2 minutes, stirring constantly. In another bowl, whisk the canola oil, sugar, vinegar, and salt until the sugar is dissolved. Stir the nuts into the cabbage bowl and toss with dressing. Serve the cod with the cabbage salad and white rice.

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