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Ingredients
  • 60 g quinoa, rinsed and drained
  • 260 g firm white fish, * skinned and roughly chopped
  • 1 large free range egg
  • 1 spring onion (scallion), chopped
  • ½ lemon, grated zest and juice
  • 2 tsp curry paste
  • 1 tbsp extra virgin olive oil
  • 100 g spinach leaves
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