Menu Concepts

January 11, 2017

Thai Red Chili Quinoa Oatmeal


More and more operators are expanding into breakfast day-parts, or serving breakfast items during other service periods. Finding new and interesting ways to menu classic dishes can drive new business opportunities, particularly as more ‘ethnic’ flavors are finding their way into breakfast offerings. Here’s a Thai twist on oatmeal using quinoa:

Thai Red Chili Quinoa Oatmeal
1 cup toasted quinoa cooked al dente with Minors Sautéed Vegetable Base (Mirepoix) then drained well
1-1/2 cups coconut milk
2 teaspoons Maggi Thai-style Red Curry paste

1. In sauce pot combine cooked quinoa, coconut milk and Maggi Thai-style Red Curry paste and combine well
2. Simmer on stove top until desired consistency (around 5 minutes)

Chef’s Tip:
This dish can also be made with other ancient grain varieties. Try farro for a bigger bite and texture.

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