Updated: Jun 8
Recipe inspired form fellow dietitian Aoife Hearne
To serve 4
600ml vegetable stock
(Boil and let simmer until fluffy ~ 30mins)
Place 4 mackerel fillets in the oven covered in tin foil (gas mark 6 for 15minutes)
When the quinoa is cooked add 4 grated carrots and 4 grated beetroots. Mix together. Serve your mackerel on top and enjoy!