Quinoa with mackerel, fennel and olives

Ingredients

For 1 serving

• Quinoa55 g
• Canned mackerel100 g
• Fennel0.5
• Black olives6
• Orange0.5
• Extra virgin olive oil6 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: October – April

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed and the grains are tender; fluff and leave to cool slightly.
2. Meanwhile remove the tough outer layers and base of the fennel and slice it very thinly. Peel the orange to the flesh: cut off the ends, remove the peel and white pith with a knife and cut out the segments without membranes, saving the juice.
3. Dress the warm quinoa with the olive oil, the orange juice, a pinch of salt and a grind of black pepper.
4. Add the fennel, orange segments, black olives, the drained mackerel in large chunks and chopped parsley; toss gently.