We were back late this evening after a hectic day and threw together this amazingly quick and delicious meal! Nipped down to the allotment to gather some fresh homegrown veg (peas, spinach and onions), collected the eggs and then felt inspired by the pretty jar of tri-coloured quinoa on the kitchen shelf! Quinoa is quicker to cook than brown basmati rice and a serious powerhouse in the protein department. Perfect….
This was a great meal to get the whole family involved in the cooking. Our youngest was in charge of the mackerel, our ‘middlest’ in charge of the quinoa and our eldest in charge of the eggs. And then it all came together in a big pan. Yay! A very tasty family meal….
- 300g tri-coloured quinoa (any quinoa will do)
- 500ml cold water
- 4 eggs, hard boiled
- 225g smoked mackerel fillets, cooked
- 1 red onion, chopped
- 1 yellow pepper, de-seeded and chopped
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp turmeric powder
- 1/4 tsp cardomom powder
- 1/4 tsp ginger powder
- 100g baby-leaf spinach
- 150g peas (fresh or frozen)
- 1 tbsp olive oil
- Put the quinoa in a sieve and rinse well under the cold tap. Place in a pan on the hob and add the water. Bring to the boil, turn down and simmer for 15-20 minutes until cooked. Quinoa has a slightly crunchy texture.
- Bring another pan of water to the boil and add the eggs. Cook for 7-10 minutes. Pour out the boiling water and run cold water into the pan to cool the eggs as quickly as possible. I keep the cold tap running for a minute or so and then let them sit in the water until cold enough to handle. Peel and slice into quarters.
- Take the skin off the cold mackerel fillets and flake into largish chunks.
- While the quinoa and eggs are cooking, heat the olive oil in a big pan on the hob and add the onion and pepper. Cook on a medium heat until soft before adding all the spices. Cook for another 2 minutes.
- Drain the quinoa and add to the onion mixture. Keeping the pan on a low-medium heat, stir well to coat the quinoa with all those tasty spices. Add the peas, spinach and flaked mackerel. Cover and cook until the spinach has wilted, stirring occasionally to stop it sticking to the bottom.
- Season with salt and pepper and serve with the eggs on top. Deeelicious…..
Recipe by Homegrown Kate www.homegrownkate.com