Salmon quinoa kedgeree

Salmon and quinoa spiced kedgeree

A Victorian breakfast classic brought bang up to date – enjoy a lie-in and serve it for brunch instead

By , 23 February 2016

(2 votes)

Salmon and quinoa spiced kedgeree
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 391g serving contains
  • Energy

    1912KJ

    457KCAL

    23%
  • Fat

    19.9g

    med

    28%
  • Saturates

    3.5g

    low

    18%
  • Sugars

    7.0g

    low

    8%
  • Salt

    0.78g

    low

    13%
of your reference intake.
Typical energy values per 100g: 489kJ/117kcal.
Ingredients
  • 1 onion, finely chopped
  • 1tbsp olive oil
  • 1 clove garlic, crushed
  • 1 mild red chilli, finely chopped, plus extra to garnish
  • 1tbsp Asda Mild Curry Powder
  • 500ml chicken stock
  • 200g Good& Balanced Quinoa
  • 300g leftover cooked salmon, flaked
  • 150g sugarsnap peas
  • 2 soft-boiled eggs, halved
  • 100g cherry tomatoes, halved
  • 1tbsp fresh coriander, roughly chopped
  • 1tbsp flaked almonds, toasted
Method
  • Gently fry the onion in the oil for 4 mins until soft but not browned. Add the garlic, chilli and curry powder and fry for 1 min. Add the stock and quinoa, then simmer, covered, for 12 mins.

  • Add the salmon, peas and eggs. Stir to combine, being careful not to break up the fish and eggs. Replace the lid and cook for 3-5 mins, or until the liquid is absorbed and the salmon and eggs are heated through. Stir in the tomatoes and coriander, sprinkle over the almonds and more chilli, and serve.