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    Smoked haddock & spinach grains

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    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. 

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