Quinoa & Tenderstem® Asian Crunch


Created by Cielle Bragg


I'm not the best cook but I like experimenting. I prefer simple, healthy, flavoursome recipes and especially like cooking fish and Asian dishes.

  • Created by Cielle Bragg
  • 15 mins preparation
  • 45 mins cooking
  • Serves 2

It's a healthy, veggie dish with a bit of a zing. It can be altered by swapping the veg for different textures - I find that having one or two crunchy bits in there can be really delicious so it's important not cook the veg for too long.

  • Quinoa
  • Tenderstem®
  • Butternut squash
  • Beetroot
  • Shitake mushrooms
  • Ginger
  • Sesame seeds
  • Feta
  • Soy sauce
  1. Chop and roast the butternut squash and beetroot for around 40 mins.

  2. When it is half way through cooking, prepare the rest of the veg. Fry the Tenderstem®, mushrooms and ginger for a short time so that the Tenderstem® maintains its crunch and the ginger doesn't lose its flavour.

  3. At the same time, cook the quinoa. Remove the Tenderstem® and mushrooms from the pan and briefly fry the sesame seeds (this will make your kitchen smell delicious!).

  4. Combine both roasted and pan-fried veg and then serve with the quinoa. Top with the sesame seeds, feta and soy sauce to taste.

  5. Then eat!