Salmon and quinoa spiced kedgeree

Name: Salmon and quinoa spiced kedgeree | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 onion, finely chopped; 1tbsp olive oil; 1 clove garlic, crushed; 1 mild red chilli, finely chopped, plus extra to garnish; 1tbsp Asda Mild Curry Powder; 500ml chicken stock; 200g Good& Balanced Quinoa; 300g leftover cooked salmon, flaked; 150g sugarsnap peas; 2 soft-boiled eggs, halved; 100g cherry tomatoes, halved; 1tbsp fresh coriander, roughly chopped; 1tbsp flaked almonds, toasted

A Victorian breakfast classic brought bang up to date – enjoy a lie-in and serve it for brunch instead

By Asda Good Living,23rd February 2016

(3 votes)

Cook: 40 Mins

Serves: 4

Price: 94p per serving

Nutritional Information

Each 391g serving contains

Energy
1912kj
457kcal

23%

Fat
19.9g

Med
28%

Saturates
3.5g

Med
18%

Sugars
7.0g

Med
8%

Salt
0.78g

Med
13%

of your reference intake.
Typical energy values per 100g:
489kj/117kcal

Ingredients

1 onion, finely chopped

1tbsp olive oil

1 clove garlic, crushed

1 mild red chilli, finely chopped, plus extra to garnish

1tbsp Asda Mild Curry Powder

500ml chicken stock

200g Good& Balanced Quinoa

300g leftover cooked salmon, flaked

150g sugarsnap peas

2 soft-boiled eggs, halved

100g cherry tomatoes, halved

1tbsp fresh coriander, roughly chopped

1tbsp flaked almonds, toasted

Method

Gently fry the onion in the oil for 4 mins until soft but not browned. Add the garlic, chilli and curry powder and fry for 1 min. Add the stock and quinoa, then simmer, covered, for 12 mins.

Add the salmon, peas and eggs. Stir to combine, being careful not to break up the fish and eggs. Replace the lid and cook for 3-5 mins, or until the liquid is absorbed and the salmon and eggs are heated through. Stir in the tomatoes and coriander, sprinkle over the almonds and more chilli, and serve.