Tuesday, October 28, 2014


When I want to make myself an all in one meal, I usually take quinoa and see what veggies I have in my fridge that need to be cooked and go with that. One of my favorite combinations is this one- Tri-colored quinoa with roasted squash, crispy bangus flakes, chopped tomatoes and feta cheese. I make a big batch and bring it as baon for a week, or bring it to potluck parties. Here's how:


1 cup dry quinoa, washed
2 tbs chopped onion
1 tbs chopped garlic
2 cups chicken stock
3 native tomatoes, chopped
1 cup roasted squash
3/4 cup bangus flakes (I used Century and cook it down until crispy)
100 grams crumbly feta cheese
juice of 1/2 lime
2 sprigs parsley, chopped

How To:

  • Place quinoa in a pan and cook for a few minutes until dry (and slightly toasted)
  • Pour in 2 cups of chicken stock plus pepper, to taste.
  • Bring to the boil then lower to medium heat for 15 minutes or until all liquid is absorbed.
  • Fluff the quinoa and set aside.
  • In another pan, add quinoa, bangus flakes, roasted squash, tomatoes and mix well.
  • Squeeze in juice of 1/2 lime and scatter crumbled feta and chopped parsley.
  • Mix well and serve (Warm or room temperature are both fine )

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