Quinoa Vegeree not Kedgeree

I have been a fan of Jamie Oliver ever since I fell in love with cooking. I love his recipes because they are delicious and mostly on the simpler side to make. However, most of his recipes call for a little too much olive oil, butter and/or sugar. Hence, I tend not to make his recipes as much as I would like to.

However, he published his Everyday Super Food cookbook a few years ago. From watching his Everyday Super Food series, I knew I had to get this cookbook. Not only are the recipes healthier (and hence, more in the normal range of calorie of one’s meal), each recipe comes with a calorie count and macronutrients information. But it wasn’t until recently that I managed to get my hands on his cookbook. I am so excited to try out his healthy dishes and put my own twist on them.

The first dish I decided to try was the Vegeree Not Kedgeree. I have never eaten Kedgeree before but based on some google search, it typically consists of cooked flaked fish, boiled rice, curry powder, boiled eggs and butter or cream. However, Jamie’s dish is a vegetarian version of Kedgeree (and hence, the name Vegeree). After reading through the recipe, I knew I had to try it. Instead of using rice, I decided to use quinoa as I LOVE quinoa.

I hope you enjoy my version of this Quinoa Vegeree. As always, let me know what you think of this recipe.

Serves 2 and each serve is just under 400 calories

Ingredients

3/4 cup cooked quinoa;
1 tsp olive oil;
10 button mushrooms, sliced;
3 cm ginger, minced;
1/2 chilli, sliced and extra for garnish;
1/2 bunch coriander (stalks and leaves), thinly sliced;
100g frozen peas;
100g baby spinach;
100g cherry tomatoes, halved or quartered depending on size;
1/4 brown onion, diced;
1.5 tsp curry powder;
Salt and pepper; and
3 eggs, boiled to your liking.

Method

Place a non-stick frying pan on a medium-high heat and stir fry the mushrooms until half cooked;
Push the mushrooms to one side of the pan. Add the olive oil to the pan and then, add the ginger, chilli, onion, half the coriander stalks and leaves and 1.5 tsp curry powder and stir fry until onions become translucent;
Add the cherry tomatoes, peas and quinoa and stir fry for 3 minutes;
Add the spinach and stir fry for a further minute;
Season with salt and pepper to your liking;
Plate the dish in two bowls or plates and top with 3 boiled egg halves;
Garnish with the extra sliced chillies and the remaining coriander stalks and leaves; and
Enjoy for breakfast, lunch or dinner 🙂

I had this dish for a weekend brunch and it couldn’t have been a better start to the day. You can make this dish vegan friendly by swapping the boiled eggs for pan fried tofu.