THAI-STYLE FRIED QUINOA 'RICE' WITH GOOD FISH SALMON

125g tin Good Fish Salmon in Brine

250g Olive Green Organics quinoa

2 tablespoons coconut oil

1 clove garlic, finely chopped

3 spring onions, sliced

1 carrot, chopped

1/2 cup broccoli florets

1 organic egg

8-10 cherry tomatoes, halved

1 tablespoon soy sauce

1 teaspoon fish sauce

Juice of one lime

1/2 cup coriander

Salt

Extra lime and shallots, for serving

Prepare quinoa according to packet directions and set aside. Heat oil in a wok until very hot, add spring onions, garlic, carrot and broccoli and cook, stirring constantly, for about two minutes, until vegetables begin to soften. Add the quinoa, egg and tomatoes to wok and cook until the pan is smoking. Add the soy sauce and fish sauce, and cook for a further two minutes. Adjust with more sauce if required. Add the lime juice. Transfer to serving bowl and flake salmon onto the quinoa ‘rice’. Serve with lime wedges, chopped shallots and freshly chopped coriander.

Serves: 2-3

Cooking time: 15 minutes