INGREDIENTS
120 mls
quinoa
170 gs
crab meat
240 mls
fish stock
1
chili
2
spring onions
1 pinch
off pepper
1 pinch
garlic salt
1 tsp
paprika
1 serving
lemon zest
1
egg
1
egg white
1 serving
olive oil spray
1 cup
greek yoghurt
1 serving
mint
1
juice of lemon