Discover Newport is here with Chef Matthew Reilly from “Malt” — making roasted cod with winter squash quinoa!
Roasted cod with winter squash quinoa
2 cups of roasted winter squash
1 cup julienne swiss chard
2 cups red quinoa
4 cups chicken stock
6 roma tomato, 2 stalks lemongrass
6 cloves of garlic
1 qt of white wine
1 pound of butter
salt and pepper
Combine chopped lemongrass, garlic, cloves and shallots in a medium saucepan and saute on a low heat. Once soft add roma tomatoes and blend. Add butter slowly on medium speed and strain.
Add quinoa to 4 cups of chicken stock, simmer covered until absorbed.
Add squash and swiss chard, sautee in pan and brown lightly.
Add Quinoa butter and white wine until incorporated.