Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
394
Calories
10g
Protein
18g
Fat
51g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Mackerel | not in our table | 0 |
| Coriander | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 mug (300g) quinoa
- ½ lemon
- 800 g ripe mixed-colour tomatoes
- 1 fresh red chilli
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 x 200 g whole mackerel, scaled and gutted, from
- , ask your fishmonger
- 1 heaped teaspoon ground coriander
- olive oil
- 2 sprigs fresh rosemary
- 2 cloves of garlic
- 2 heaped tablespoons fat-free natural yoghurt
- 2 heaped teaspoons jarred grated horseradish
- a couple of sprigs of fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes