Kedgeree was originally created by the British colonists in India. They combined smoked fish particularly haddock from their country and marry it with the spices and rice from India and served it for breakfast! I have used quinoa for its neutral flavour and bubbly texture and combined it with spices to make a vegetarian version of a kedgeree. Quinoa contains all nine essential amino acids which help the body to absorb its high protein content more effectively. It also contains plenty of vitamin B2 which boosts your metabolism. If you would like to add salmon to this kedgeree, cut the salmon into cubes and add it just 5 minutes before finishing the cooking. Keep the pot covered for 10 minutes after you turn off the heat so that the inner heat of the cooked quinoa can cook the fish to the perfect texture. You may want to squeeze a dash of lemon juice to lift up the flavour.
Preparation time: 15 minutes
Cooking time: 20 minutes
80 g quinoa, washed and drained
500 ml water
1/4 teaspoon fine salt
100 g red lentils, washed and drained
1 teaspoon cumin powder
1 teaspoon cumin seeds
80 g carrot, cubed or sliced
1 teaspoon minced ginger
1 red chillie, slit lengthwise
Ground black pepper
50 g pea sprouts or spinach, steamed
- Place the first ten ingredients in a saucepan and bring to boil over medium heat until the water is absorbed and quinoa is cooked through.
- Place pea sprouts or spinach leaves on plate. Heap few tablespoons of the cooked quinoa kedgeree and serve hot.