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1 cup quinoa

3 slices ginger

2 cups water

pinch of salt

1 liter water

1 pc carrot, sliced

1 pc winter onion, quartered

1 stalk celery, sliced

salt to taste

4 pcs tilapia fillet

1/3 cup grated ginger, strain juice

1/2 cup chopped spring onion

1/2 tsp salt

3/4 cup cooking oil

sweet soy sauce

sambal sauce



1. In Visions Versapot, combine quinoa, ginger, water, and salt. Turn on fire to medium heat. Cook for 18-20 minutes until water has evaporated and quinoa is cooked.

2. In another Visions Versapot, boil together water, carrot, white onion, celery, and salt for 5 minutes.

3. While waiting for the poaching liquid to boil, heat oil in Visions Frying Pan. In Pyrex Mixing Bowl, combine ginger, spring onion and salt. Once oil in the pan is hot, pour over the scallion-ginger mixture in the bowl. Set aside to cool.

4. Once poaching liquid is boiling, turn heat to medium low. Poach tilapia fillets for about 3-5 minutes depending on the thickness of the fish. Transfer to a Corelle Platter.


Serve quinoa on a Corelle Plate, topped with tilapia fillet with sweet soy sauce and sambal sauce