Grilled lemon and dill fish with red quinoa salad

Method

• 1
  Bring 2 cups water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until tender and water is almost absorbed. Drain well.
• 2
  Meanwhile, combine rind and 1/2 the dill and oil in a small bowl. Rub mixture over fish. Season with salt and pepper.
• 3
  Heat a barbecue chargrill or hotplate on medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.
• 4
  Combine spinach, celery, onion and warm quinoa in a large bowl. Whisk vinegar,mustard and remaining dill and oil in a small bowl. Season with salt and pepper. Add dressing to salad. Gently toss to combine. Serve fish with salad and lemon wedges.