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
240g pack smoked haddock fillets, halved
260g pack spinach
250g pack Waitrose Quinoa, Chickpeas, Bulgur Wheat & Rice
2 essential Waitrose Free Range Eggs
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.
Typical values per serving: