Garlic Mushroom Quinoa

I have a new obsession. Actually. Not completely knew.

I have been obsessed with it for the past 6 months. At first, I didn’t know if I would like it. Cause it looked like a seed. But when its cooked, it blooms to almost barley-like. We first only had the white ones. But recently we had a new addition of red ones. Equally delicious. Equally healthy! Have you guessed it yet? QUINOA of course! (:

I think adding the red ones makes it look much prettier don’t you think? hehe

Something I LOVE to have with my quinoa is stews. Anything with gravy really. It goes like two peas in a pod! Even better than rice, in my opinion. My mum would probably say otherwise, especially when having my grandma’s pig trotters. haha It’s been done and tested. But, I prefer it with quinoa. Personal preference I suppose.

Anyway! One of my favourite ways of cooking quinoa is cooking a mixture of mushrooms on the side and stirring it into the cooked quinoa and that to me is a complete meal! I could have that everyday. haha Just saying (: Obsession to a whole new level. oops.

Before stirring it in!

For photo-taking purposes, I’ve placed the mushroom on top of the quinoa and have not mixed it together yet. haha Of course, you don’t have to mix it in. It will still be equally delicious, I promise!

So here’s my favourite recipe! Hope you guys will like it as much as I do!

Garlic Mushroom Quinoa (an original recipe)

Ingredients :

1/2 cup quinoa (cook according to the package, take off heat once it’s cooked)

1 tbs olive oil

3-4 cloves of garlic, finely chopped (this can be altered to your liking)

300g fresh mushrooms, cut into small pieces

1/4 cup water

1 tsp chilli powder

1 tsp garlic salt

freshly ground black pepper

Steps :

1. Cook the quinoa according to your package. It will differ with different brands. It’s either 1 cup of quinoa to 3 cups of water or 2 cups of water. (Please read the cooking instructions carefully! Too much water, and the quinoa might turn mushy, and that wouldn’t be nice anymore.)

2. Add the olive oil to a fry pan and heat over moderate fire. Add the garlic and fry till almost golden brown, careful not to burn them as it will turn bitter.

3. Add the mushrooms and fry for about 3-5 minutes, until the mushrooms starts to soften. Add the chilli powder, garlic salt and pepper.

4. Add water and allow it to cook until all the water has evaporated, stirring occasionally. If mushroom are not soft enough, add a bit more water (1 tbs at a time) and once again allow it to evaporate. (Do make sure the mushrooms are almost completely dry so as to not make the quinoa mushy when stirred together)

5. Add the mushrooms to the quinoa and mix well. Serve!

Enjoy! Remember you can definitely have this on its own or have it with dishes, just like rice! (: Hope you enjoy quinoa as much as I do!

just one more picture, just cause (:

Have a great Friday and weekend ahead everyone!

Cheese Stuffed Chicken Wrapped In Bacon with Quinoa

It’s the start of a new week
and I decided to cook something good to get rid of any Monday Blues. haha
Well. it worked. For me at least.
Cause cooking has always been therapeutic to me. (:
and I love it.
Gives me a chance to take a break in the midst of doing my case report that’s due on Thursday. haha
I’m half way there. and I will get there.
so anyways. back to the food!

Baby and I were watching some body builder’s wife’s cooking show sorta. haha
and she cooked quinoa.
knowing we had some lying in the drawer.
I decided to make it for dinner.
Just with a bit more taste. haha

so here’s the recipe! (:
Hope you all will enjoy it as much as we did!
it was YUMS!

cut it into half and the cheese would be oozing out! (:
baby sure enjoyed it. I’m sure you and your loved ones would too!

Ingredients :

Cheese stuffed chicken breast wrapped in bacon

2 chicken breasts
5 slices of bacon
10g garlic herb cream cheese (I used Boursin, and it’s so good)
15g creamy blue cheese


100g quinoa (far too much for the 2 of us haha)
300ml hot water
2 tablespoon olive oil
1/2 yellow onion, chopped
2 cloves of garlic, chopped
4 medium prawns, peeled, deveined and cut into small pieces
6 button mushrooms, sliced
handful of spinach leaves

Steps :

1. Preheat the oven to 200 degrees celcius.
Place the quinoa in a sieve and wash it under cold water.
Transfer it into a pot and pour 300ml of hot water bringing it up to a boil
and lower the fire and boil for 15mins or until all the water is absorbed.
Put it to one side.

2. Slice the chicken breast in the middle to make a pocket.
Cream the garlic herb cheese and blue cheese together.
Stuff half of the mixture into the chicken breast.

3. Place the slices of bacon on the board and place the stuffed chicken over it.
Wrap it to cover the whole chicken breast.
Use a toothpick to hold it all together.

4. Heat the cast iron pan till it’s hot.
Place the bacon-wrapped chicken into the pan and cook it on that side for 4 mins.
Turn it onto the other side and put it into the oven and cook it for 10mins.
Take it out of the oven and leave it to rest while preparing the quinoa.

5. Heat a frying pan and heat 2 tablespoon of olive oil. Fry the onion and garlic till it’s soft.
Add the prawn and mushroom and fry till the mushrooms get soft.
Season with salt and pepper.
Add a handful of spinach and fry till the spinach leaves get soft and tender.

6. Take the pan off the heat.
Pour the cooked quinoa into the pan with the mushrooms and mix till incorporated.

7. Plating : Put the chicken on the plate and scoop a couple of big spoonfuls onto the plate.
Serve with a salad if you want more greens!