Smoked haddock & spinach grains

  • Total time: 10 minutes

Serves: 2


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.