Fish and quinoa salad with green hummus

Ingredients

• 2/3 cup tri-coloured quinoa, rinsed well
• 1 1/4 cup water
• 500 grams skinless, boneless firm white fish fillets
• 2 teaspoons olive oil
• 200 grams trimmed watercress
• 200 grams cherry tomatoes, halved
• 1 small lebanese cucumber, halved lengthways, thinly sliced
• 1/3 cup pomegranate seeds
• 1 tablespoon pomegranate molasses to serve
• Green hummus
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1 cup coriander leaves, coarsely chopped
• 1 cup mint leaves, coarsely chopped
• 1 teaspoon ground sumac
• 2 long green chillies, seeded, finely chopped
• 1/2 cup hummus
• 1 1/2 tablespoon water
• 1/4 cup lemon juice