Quinoa kedgeree

Gluten Free

Can be Dairy Free
Serves 2

Kedgeree is a traditional English breakfast taken from colonial India using grain (basmati), spices and that most thrifty of nourishing standbys, salted or smoked fish. This is my version, but it's infinitely flexible.

Recipe Notes:
I like to add extra vegetables to the dish. You will need to determine how long they will take to cook and what size to cut them. Root vegetables can be diced into 1cm pieces and go in with the grain. Celery can be finely sliced and also go in at the beginning. Vegetables that take less time to cook such as corn, broccoli, peas, zucchini etc can go in later.

With regard to the spices, I like curry spices so am happy to just use that, but you might prefer to use cumin seeds and turmeric(fresh or ground dry).

You can cook this in two ways - as the recipe, or simply cook the onion, garlic, ginger and vegetables with the spices in the butter and oil mix. Add cold pre-cooked grain, lemon juice to taste, fish, eggs and herbs.

1/2 cup quinoa, soaked overnight in water to cover with 1 tablespoon of whey or yoghurt 2 hard boiled eggs - cut into quarters Good knob of ghee or butter 1 tablespoon coconut oil (optional - if not using ghee or butter, add extra) 1 small red onion (or whatever might be around in that family), finely diced 1 clove garlic - finely chopped nice knob of fresh ginger- finely chopped or grated 1 3/4 cups fish, chicken or vegetable stock handful chopped seasonal vegetables - carrot, celery, corn, zucchini, etc. 1/2 - 1 teaspoon good curry powder, or to taste OR 1 teaspoon cumin seeds, and 1/4 teaspoon ground turmeric. Pinch sea salt or to taste Smoked fish to taste - approx. 30 grams per person good handful of fresh herbs to taste (long dash)coriander and parsley 1/2 - 1 lemon yoghurt

Add the ghee and oil to a medium saucepan over a medium heat.

If using cumin seeds add these now and cook for 1 minute in a gently sizzling fat. Add the onions, garlic and ginger and cook over a medium heat for 5 minutes, stirring every now and then, or until lightly coloured and soft.

If using curry powder add the onions, garlic and ginger to the fat and cook for 5 minutes over a medium heat, stirring every now and then before adding the curry powder and cook for 1 minute.

Add the longer cooking vegetables (if using), strain the quinoa, discard the soaking water and add to the pot with the sea salt. Add the stock, cover with a lid and bring to a boil. Cook for 20 - 25 minutes from the time it comes to the boil on a low heat - no steam should escape the lid. If using faster cooking vegetables add these after 10 minutes and gently and quickly stir through before replacing the lid. Check the grain is cooked by removing the lid and tipping the pot on a slight angle. If water pools, you will need to replace the lid and cook a little longer.

To serve, flake the fish and add to the quinoa together with the eggs and fresh herbs. Gently toss through. Squeeze 1/2 lemon over and taste, adjust seasonings as desired. Serve with a generous dollop of yoghurt, sprinkle with fresh herbs.