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Tomato and Mackerel Provencal

Hand-on time : 10 min - Cooking time : 10-12 min - Serves 6 Claude & Basil say: This is brilliant for a quick healthy lunch or to enjoy on a summer day. Feel free to use rice or freekeh rather than Quinoa INGREDIENTS - 2 tins of 1/10 (160 g) the belle-iloise mackerel chunks with herbs and Menton lemons - 2 grated carrots - 6 large tomatoes - 60 g of quinoa - juice of ½ lemon - a handful of chopped chives PREPARATION - Boil the quinoa in salty water for 10 to 12 minutes until tender. Drain and rinse in cold water. - In a large bowl mix the well-drained quinoa with the grated carrots, the 2/3 of the chopped chives...

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