zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Smoked haddock & spinach grains

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Smoked haddock & spinach grains

    • Total time: 10 minutes

    Serves: 2

    Ingredients

    240g pack smoked haddock fillets, halved
    260g pack spinach
    250g pack Waitrose Love Life Quinoa, Chickpeas, Bulgur Wheat & Rice
    2 essential Waitrose Free Range Eggs
     

    Method

    1. Place the fish in a saucepan and cover with water. Bring to the boil and simmer for 2-3 minutes until just cooked, drain and break into flakes.

    2. Meanwhile, place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes until just wilted. Cook the quinoa pouch according to pack instructions. Mix with the spinach and fish.

    3. Poach the eggs in simmering water for 3-4 minutes and serve on top of the quinoa mixture. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary