• 1tsp Rapeseed oil
  • 1tsp Turmeric
  • 1tsp Cumin
  • 1/4cup Quinoa
  • 1 egg
  • 1/4 Head broccoli
  • 1tbsp Curry paste
  • Handful fresh parsley (finely chopped)
  • 1cup Peas
  • 1 fillet mackerel


  • Put a saucepan on a medium heat with the rapeseed oil, add the cumin and turmeric and lightly toast the spices for 1-2mins.
  • Add the quinoa and water and cook to instructions.
  • In a separate saucepan, place an egg, cover with water and bring to the boil. Once boiling, time approximately 4mins for soft boiled and 6mins for hard boiled.
  • Remove egg with a spoon, and put to one side. Leave the water in the saucepan to cook the vegetables later.
  • Blend the broccoli florets for 30seconds for form ‘rice’.
  • Tip peas and broccoli rice into the old egg water and blanch for 2-3mins and then sieve.
  • Once the quinoa is cooked, stir in the curry paste, parsley, broccoli rice, and peas. Finally flake in the mackerel and gently stir through.
  • Tip quinoa mix into a plate and serve with the egg cut into quarters on top.

Protein: 34.6g

Carbs: 26.3g

Fat: 41.2g

Calories: 590

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