Quinoa Kedgeree
Kedgeree is a recipe that evolved from an Indian lentil dish called Khichri, to an English breakfast favourite. Brits in India in the seventeenth century started making various changes, and back in the UK the addition of hard boiled eggs and smoked haddock went incredibly well with mild curry flavours. This recipe uses quinoa instead of rice, making it a lot more nutritious, and low fodmap friendly (and it’s also a hit with kids!)
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
Serves 4
Category:
Seafood
Cuisine:
British
Scale
Ingredients
- 2 tsp olive oil
- 150g smoked trout, flaked
- 200g white quinoa, cooked, rinsed, drained
- 1 tbsp Herbie’s Mild Curry Powder or Medium Curry Powder
- 3 hard boiled eggs, peeled and quartered
- 4 tbsp (100g) frozen peas
- 2 tbsp lemon juice
- 1 lemon, cut into quarters
- 1/2 bunch fresh coriander (approx 20g), roughly chopped
- 1/2 tsp salt and freshly ground black pepper
- chilli powder or fresh chilli, optional
Instructions
- Remove any bones from the fish.
- Heat oil and add curry powder and cooked quinoa; stir until combined.
- Add peas, trout, salt, pepper and lemon juice and continue stirring gently for a further 2-3 minutes.
- Check seasoning and serve, placing egg quarters on top. Garnish with lemon wedges and coriander.
- Enjoy hot or cold. Will keep, refrigerated, for up to three days.
Notes
- Use smoked salmon, smoked mackerel, or poached, un-dyed smoked haddock.
- For a vegetarian version, roast cauliflower florets work well.
- Replace quinoa with cooked basmati rice.
- Prepare ingredients ahead for assembly under 5 minutes the next day.
- If following low-fodmap diet, ensure peas to not exceed recipe amount (peas up to 1 tbsp/portion are low-fodmap).
Find it online: https://www.herbies.com.au/recipes/quinoa-kedgeree/
Nutritional Information
Serving Size
167g
Calories
307
Sugar
4.6g
Sodium
.73g
Fat
10g
Saturated Fat
2g
Carbohydrates
29g
Fiber
5.8g
Protein
22g
50g
50g