Smoked haddock & poached egg with spinach & quinoa by Mindful Chef | Mealz

Smoked haddock & poached egg with spinach & quinoa

2 Servings

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.

Views: 420


Cooking Stages

    • 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!

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 0 cals0%
% Daily Value*
Kilojoules 2933.5 kJ0%
Fat 0 g0%
Sodium 0 mg0%
Carbohydrate 0 g0%
Protein 0 g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks