Mediterranean Quinoa with Mango Soup,

Carrot Chips and Arugula

featuring Chef Shuby

INGREDIENTS

METHOD

  1. Put 2 cups of water, butter and quinoa in a pot and cover. Simmer for about 15-20mins till soft and done. Fluff with a fork.

  2. In a medium skillet, add 1 tablespoon of oil and saute onions, carrot, and celery until translucent. Then add the quinoa and season with salt and black pepper. Saute for another minute.

  3. Add the raisins, pistachio and chopped parsley, stir. Cover and keep aside

  4. In a blender, puree the mango. Add water if necessary. Transfer to a sauce pan and bring to a simmer. You may need to keep adding water a tablespoon at a time to adjust consistency.

  5. Season with cumin, salt, secret spice, sugar and black pepper. Allow to simmer for another minute. 

  6. To make carrot chips, using a potato peeler, peel long shavings off the carrot and deep fry in vegetable oil for about a minute till a little crispy. Take care so it doesn't burn, take out and place on a paper towel to drain any excess oil.

  7. Assemble your quinoa with the mango soup and carrot crisp and top with arugula. Drizzle the remaining tablespoon of olive oil over the arugula.

  8. Bon appetite!

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  • 1/3 cup white quinoa

  • 1/2 stalk celery (small dice)

  • 2 medium carrots (small dice)

  • 1 small bulb red onion (small dice)

  • 1 bunch Parsley (chopped)

  • Salt and black pepper to taste

  • Chef Stone's Secret Spice™️

  • 1 tablespoon butter

  • 2 cups water  

  • 2 tablespoon Intense olive oil

  • 1 1/2 tablespoon raisins

  • 1 tablespoon pistachio (chopped)

​For the Mango Soup

  • 1/2 cup ripe mangoes (pureed)

  • 1/2 teaspoon cumin

  • 1/2 teaspoon sugar

  • Salt and black pepper to taste

  • 1 teaspoon Intense olive oil

  • 1/4 cup water (for consistency)

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