5 min Prep, 25 min Cook
Contains 1/2 vegetable stock cube(celery)
We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas which have just come into season.
Preheat the oven to 180C and boil a kettle.
Rinse the quinoa. Dissolve the vegetable stock cube in a jug with 100ml boiling water. Finely chop the parsley leaves.
Add the vegetable stock to a saucepan with the quinoa and the coconut milk. Simmer for 15-20 mins until the liquid has been absorbed, then stir in the mustard, peas and spinach and cook for a further 2 mins. Then mix in half of the parsley.
Meanwhile, place the smoked haddock in a foil parcel with half of the juice from the lemon. Place on a baking tray in the oven for 15 mins until cooked.
Heat a shallow pan of water to hot but not bubbling. Create a gentle whirlpool in the pan with a spoon then break an egg into the middle, one at a time. Cook for 4 mins. Remove from the pan.
To serve, spoon the coconut, spinach and pea quinoa onto a plate. Place the smoked haddock fillet on top, followed by the poached egg. Scatter over the remaining chopped parsley. Enjoy!
Serving Size 0 g
|Amount Per Serving|
|Calories 0 cals||0%|
|% Daily Value*|
|Kilojoules 2933.5 kJ||0%|
|Fat 0 g||0%|
|Sodium 0 mg||0%|
|Carbohydrate 0 g||0%|
|Protein 0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|