QUINOA AND PARSLEY KEDGEREE
INGREDIENTS: (Serves 1)
1tsp Rapeseed oil
1/4 Head broccoli
1tbsp Curry paste
Handful fresh parsley (finely chopped)
1 fillet mackerel
Put a saucepan on a medium heat with the rapeseed oil, add the cumin and turmeric and lightly toast the spices for 1-2mins.
Add the quinoa and water and cook to instructions.
In a separate saucepan, place an egg, cover with water and bring to the boil. Once boiling, time approximately 4mins for soft boiled and 6mins for hard boiled. Remove egg with a spoon, and put to one side. Leave the water in the saucepan to cook the vegetables later.
Blend the broccoli florets for 30seconds for form ‘rice’.
Tip peas and broccoli rice into the old egg water and blanch for 2-3mins and then sieve.
Once the quinoa is cooked, stir in the curry paste, parsley, broccoli rice, and peas. Finally flake in the mackerel and gently stir through.
Tip quinoa mix into a plate and serve with the egg cut into quarters on top.
Calories = 590kcal
Protein = 34.6g
Fat = 41.2g (Saturated fat = 7.4g)
Carbohydrates = 26.3g (Sugars = 5.4g)