Quinoa kedgeree recipe, high protein and omega 3

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.