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.
- Butternut squash
- Shitake mushrooms
- Sesame seeds
- Soy sauce
Chop and roast the butternut squash and beetroot for around 40 mins.
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.
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!).
Combine both roasted and pan-fried veg and then serve with the quinoa. Top with the sesame seeds, feta and soy sauce to taste.