Quinoa Kedgeree
Dinner, Recipes

Quinoa Kedgeree


4 eggs

2 well sourced smoked haddock fillets

1 knob of butter

2 garlic cloves

2 bay leaves

1 tsp. of coriander

¼ onion (chopped)

1 red chilli 

½ cup of peas

1 whole lemon

250g of cooked Quinoa

1 tbsp. of curry powder

1 tsp. of paprika

1 cup of yoghurt

1 handful of fresh coriander for garnish


In a large pan bring water to the boil. Once boiling turn, the water down to a simmer and add bay leafs the juice of half a lemon (once squeezed place the lemon half in water), peas and eggs. Keep these on a simmer for 11minutes adding your haddock half way through.

In a separate pan add butter, garlic, onion, coriander powder and chilli and sweat for 3- 5 minutes. Once your onions and garlic are nicely softened add 250g of cooked Quinoa and 1 large tbsp. of curry powder and the juice of half a lemon and stir until evenly distributed.

Once your haddock is flaking, drain your peas fish and eggs. Place your eggs in a cold bowl of water and add your fish and peas to your Quinoa mix, let this cook for a further 3 minutes. Once ready add your eggs (quartered) and serve with yoghurt (if tolerant), coriander and a dusting of paprika.

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