Serves 2


  • Tri-colour Quinoa, 3/4 cup (rinsed 3 to 4 times in a mesh strainer)
  • Water, 3/4 cup
  • Roasted Peppers, 2 tablespoons
  • Tomato Paste, 2 tablespoons
  • Frozen Corn Kernels, 1 cup (rinsed)
  • White Onion, 1/4 cup (finely chopped)
  • Homemade Garlic Salt, 1/2 teaspoon
  • Extra Virgin Olive Oil
  • Dried Parsley Flakes
  • Baked Chicken Breast Filets, 2



  1. In a Thermos® Shuttle Chef® inner pot, add all ingredients in this order: tri-colour quinoa, water, frozen corn, white onions, tomato paste, roasted peppers, homemade garlic salt.
  2. Cover the inner pot with lid, and bring the contents to a boil over low heat. 
  3. When boiling, continue to simmer for 3 minutes.
  4. When boiling, transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside for 25 minutes. 
  5. Drizzle extra virgin olive oil into the inner pot and mix the contents well. 
  6. Before serving, top up with shredded baked chicken breast and garnish with dried parsley flakes.



  • This recipe is based on using a 1.6L Thermos® Shuttle Chef® KBF-1600. You may adjust the ingredients quantity for different capacities. 
  • It is important to rinse any quinoa well and remove the residue on the top of the seed, to avoid bitter taste. 
  • You can leave the quinoa in the outer pot for up to 6 hours and top up this dish with fish, seafood or tofu.


Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.