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Serves 2

Mackerel, Quinoa, Beetroot and Apple

A lovely dish packed full of flavour with the intense flavour of mackerel, balanced by the sweetness of the apple and beetroot. You can also use freshly cooked mackerel too.


  • 100g mixed quinoa, rinsed
  • 200ml water
  • 1 tsp bouillon powder (or veg stock cube)
  • 1 tbsp freshly chopped dill
  • 70g Greek yoghurt
  • Juice from 1 lemon
  • 1.5 tsp wholegrain mustard
  • 3 spring onions, chopped
  • 1 apple, cored and chopped into matchsticks
  • 180g cooked beetroot, chopped
  • 140g peppered smoked mackerel, pulled into small chunks, skin removed


  • Place the quinoa and water into a saucepan with the bouillon powder and bring to the boil. Place on the lid and bring down the heat and simmer for 20 minutes, or until the liquid has all been soaked up.
  • In a small pot, mix together the dill, yoghurt, a dash of the lemon juice, and the mustard to make the dressing. Set aside.
  • In a bowl, mix together the cooked quinoa, spring onions, apple, beetroot, and remaining lemon juice.
  • Serve onto 2 plates and top with mackerel and drizzle over the dressing.
  • Kcal: 583
  • Protein: 26g
  • Fats: 28g
  • Carbs: 52g
  • Fibre: 7.8g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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