Quinoa kedgeree recipe, high protein and omega 3

The VITL Nutrition Team / Mar 28, 2017

A balanced brain-boosting breakfast full of protein and omega 3.

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640 Kcal per serving

39g protein, 51g carb, 31g fat,

Time 25 mins

Serves 2

Ingredients

  • 1 tbsp coconut oil
  • 1 onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 thumb sized piece of ginger (grated)
  • ½ tsp chilli flakes
  • 1 tsp turmeric
  • 2 tsp garam masala
  • ½ tsp green cardamom powder
  • 100g quinoa
  • 250 ml vegetable bouillon powder
  • 2 fresh mackerel fillets (in 1 inch chunks)
  • 100g frozen peas
  • 1 juice of a lemon
  • 20g  fresh parsley (finely chopped)
  • 2 eggs
  1. In a saucepan sweat off the onions and garlic for 5 minutes in 1 tsp of coconut oil.
  2. Add the spices and cook for a further 2 minutes.
  3. Then add the quinoa grains, water and bouillon powder.
  4. Cover with a lid and simmer at a low temperature with the lid on for 18 minutes.
  5. Add the fish, lemon juice and peas and cook for a further 5 minutes.
  6. Meanwhile, fry the eggs in the remaining coconut oil
  7. Lastly, add the parsley to the quinoa and fish kedgeree.
  8. Serve the kedgeree topped with a fried egg.