Pre-race brunch: quinoa kedgeree

Quinoa kedgereeAnother breakfast/brunch recipe to continue my celebration of National Breakfast Month!

I could eat breakfast all day – love the stuff! Toast is definitely my vice – sweet, syrupy granola comes a close second though!

However, I’m well aware of how a good breakfast can fuel you for the rest of the day. And, since I’m set to do my first ever 5K run event later on today, I wanted a recipe rich in both iron and protein to see me through.

That’s what I’m hoping my quinoa kedgeree will do. It’s not quite a traditional kedgeree recipe because it uses quinoa instead of rice, and doesn’t include eggs (ick!) but it is packed with a few good things to be going on with.

Hope you enjoy!

Ingredients (serves 1):

  • 1/3 cup quinoa (any colour will do!)
  • 2/3 cup vegetable stock
  • 2 asparagus spears, roughly chopped
  • 1 spring onion, chopped (including as much of the green bit as poss!)
  • 1 garlic clove, finely chopped
  • pinch of chilli flakes
  • 1/4 tsp paprika
  • 1/2 tsp parsley
  • a few generous slices of smoked salmon, roughly chopped or torn into cubes
  • tsp olive oil

Method:

  • Boil up the quinoa in a pan using the vegetable stock for approx 12 minutes, or until the liquid is fully absorbed.
  • About halfway through cooking, add the herbs and spices.
  • Meanwhile, lightly fry the garlic, spring onion and asparagus spears in the olive oil.
  • Drain the quinoa (if necessary) and combine with the garlic, spring onion and asparagus on a plate.
  • Top with the smoked salmon, serve and enjoy!