Vege and quinoa kedgeree
Nutrition Info.(per serve)
1 spring onion, sliced
1/2 teaspoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 Brussels sprouts, thinly sliced
1 cup chopped broccoli
1 cup cooked rice and quinoa (use a ready-steamed pack if you like)
1/2 cup water
70g smoked fish, flaked
juice of 1/2 lime or lemon
1/2 small cucumber, sliced
sprinkle of chilli flakes, to serve
fresh coriandercilantroX leaves, to serve
Total fat 13g
Saturated fat 3g
Dietary fibre 9g
- Bring a pot of water to the boil. Boil egg for 6-7 minutes until medium hard-boiled. Once cool, peel and quarter.
- Spray pan with oil and place over a medium heat. Add spring onion and ginger and stir for 1 minute. Add spices, sprouts, broccoli and stir. Cook for 1 minute more.
- Add rice and water and bring to a simmer. Cook until liquid is absorbed. Add fish and lemon juice and mix through. Serve kedgeree topped with egg, cucumber, chilli and coriander.
Make it gluten free: Check ground spices and smoked fish are gluten free.
Make it vegan: Omit egg and use tofu instead of fish.