This is a real quickie. It's a savoury crumble, which went well today. I seem to remember, from my days as a chef, a Fish Crumble recipe. The trouble is the name is all I remember about it.
Anyway, I'll call it Healthy Tuna Fish Crumble With Quinoa Flour and Olive Oil.
I just used the same base/filling as I do with Quinoa Crunch With Broccoli and Tuna in Coarse Tomato Sauce. Here's the link:
So, the new thing about today was that I made a Quinoa Flour Crumble Topping, instead of Whole Quinoa Crunchy Topping.
1 Heaped tablespoon of quinoa flour
1 tablespoon of olive oil
¼ teaspoon of ground turmeric (for colouring)
¼ teaspoon of Fajita seasoning
Put all the ingredients into a mixing bowl, and rub them together to get a crumbly texture.
This is better done in a slow oven - about 200-250°.
If you have vegetables in this dish that you don't want overcooked, put them in raw. Remember, the thicker you chop the vegetables the longer they take to cook through - hence you'll kill off fewer vitamins.