An updated version of the traditional classic, Kedgeree, with quinoa in place of rice and more veg to add colour.

Another twist on an English classic, although originally from India, this Kedgeree uses quinoa in place of rice and doesn't compromise on flavour. With additional veg compared to the original dish, it's providing a load more colours and tastes gorgeous. Peas are in for summer so embrace the new guys and let them bring a vibrant green and a sweet crunch to your meals. Beetroot adds depth of flavour with it's nuttiness along with the mixed quinoa dressed in sesame oil, the smoked mackerel and the egg both add richness and the parsley and lemon are last but not least - the fashionably latecomers to the party.


I can't SING quinoa's praises enough. "KEENWA KEENWA KEENWAAAA"

IT BURNS FAT. Yep and it also has 8 grams of hunger busting protein and 5grams of fibre in one cup. You will also get some iron, a nice portion of zinc, some selenium and vitamin E. I bought this one in a ready made pack that you can eat hot or cold. Couldn't be easier.

To make:

Prep time: 10-15 minutes
Cooking time: 5 minutes
Total time: 15 minutes

Ingredients

1 egg boiled in boiling hot water for 6 minutes
One smoked mackerel fillet, peppered if possible.
Quinoa ready made/or dry whatever you can get or have
Flat leaf parsley - think Natalie Imbruglia. Yep, torn.
Any bell pepper if you have it to add colour, sweetness and vitamin C, chopped small
Handful of sugar snap peas
1 beetroot to add colour and interest, cooked
Sesame oil

Method 

Boil the egg from room temperature for around 6 minutes. Then plunge into a bowl of cold water. While it's cooking combine all your other ingredients in a bowl and dress with a little sesame oil, salt and pepper, parsely and lemon juice.

When your egg is cool like you, crack the shell and remove before chopping in half and adding to the salad. The yolk should still be soft and warm.

Beautiful!

A previous ricey salmon number :-)