Tuesday, 10 January 2012

Haddock and Broccoli Pie with Healthy Cheeseless Cheese Sauce and Quinoa Topping

Frozen haddock fillet
This recipe uses my Healthy Cheeseless Cheese Sauce.  I did a blog at Hubpages about this.  You'll get it here.  It's a variation of the Tuna and Broccoli Pie with Healthy Cheeseless Cheese Sauce and Quinoa Topping blog.

'Variety is the spice of life' - they say.

100g of Broccoli florets chopped into 1" pieces.
1fillet of haddock
Uncooked broccoli with haddock fillet lurking below
Cheeseless cheese sauce as per recipe here.
Cooked and seasoned quinoa as per recipe here.


Put the raw, defrosted haddock fillet, into a microwavable dish, with the raw broccoli on top.  Microwave it for about 5 minutes.  Until the fish is cooked (it breaks apart to the touch).

Then smother the broccoli and fish with the Cheeseless Cheese Sauce.  Get the recipe here. 

Cover this with a cooked spicy quinoa topping.  Get the recipe below - or here.

Spicey Quinoa Topping

Cooked quinoa

½ a cup of dry quinoa
1½ cups of water


Put these two ingredients into a saucepan and bring it to the boil, and then immediately turn the heat down as low as possible to simmer for 10-15 minutes.  The quinoa absorbs all the water.  Take it off the heat.

Add to the cooked quinoa:

½ teaspoon of Fajita seasoning or Cajun mix
¼ teaspoon of ground turmeric (for colour)
1 tablespoon of olive oil or rapeseed oil

Coat the quinoa in the seasoning and oil and sprinkle it over the Cheeseless Cheese Sauce. 

You can give the dish a whirl in the microwave and lightly brown the topping under the grill to make it crunchy if you like things piping hot.  But remember that the more you heat this healthy food, the less healthy it becomes.  You can protect the essential oils in the rapeseed oil (omegas 3 + 6) by simply adding it last - i.e. after the cooking process.

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