Bacalhau e quinoa

Ingredientes

• 80 g skinless cod fillet
• 35 g quinoa, rinsed
• Water for cooking

Modo de preparo

1. 1

   Rinse the quinoa thoroughly and cook in unsalted water for 15 minutes until the germ spirals out and the quinoa is fluffy.

2. 2

   Poach the skinless cod fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for any bones.

3. 3

   Blend cooked quinoa and flaked cod with enough cooking liquid to achieve a smooth puree.

4. 4

   Cool and serve.