The culinary team at Travaasa is dedicated to creating unique, healthy dishes all year round, and especially during Heart Month. Fresh fish and quinoa are two super foods that taste amazing when rolled into one delicious entree. Fish is high in omega-3 fatty acids which are ideal for heart health as they help lower blood pressure. Similarly, quinoa has been singled out by the FAO as a food with “high nutritive value” and contains extremely high levels of antioxidants. This dish created by Chef Marko Ellinger is a Travaasa favorite that is packed with heart-healthy bursts of flavor. 

Here is a look at how to make our Tri-Color Quinoa Stack with Hebi Filet and Fennel Chimichurri from start to finish:

Tri Color Quinoa Stack
Although the blond variety of this ancient grain is the easiest to procure spiking your quinoa with some additional red and black varieties creates a more exotic product with a slightly earthier taste. Many varieties are pre-­‐rinsed but if you are buying in bulk rinsing your quinoa is an important first step. This gluten free grain has a natural coating of Saponins, which provide protection from predators but can also leave a slightly bitter taste. This is easily removed when rinsed.
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  1. 1 tbsp olive oil
  2. 1⁄4 cup diced onion
  3. 1⁄4 cup diced celery
  4. 1⁄4 cup diced carrots
  5. 1 tbsp minced ginger
  6. 3 cloves mined garlic
  7. 1/2 tsp curry powder
  8. 1 cup rinsed quinoa (combination of red, black or blond quinoa)
  9. 1 3/4 cups of homemade vegetable stock
  10. salt
  11. pepper
  12. 1 red bell pepper
  13. 1 cup butternut squash (cut into 1/2 inch cubes)
  1. Measure a 1 cup combination of red, black or blond quinoa. Pour your quinoa into a fine mesh strainer and immerse in filtered water, agitate the seeds for few seconds and drain.
  2. Heat up a small stockpot with one tablespoon of olive oil then add diced celery, diced carrots, minced ginger, and cloves of minced garlic. Cook for 2 minutes before adding curry powder, and the rinsed quinoa.
  3. Add vegetable stock along with a pinch of salt and pepper. Bring mixture to a boil then reduce to a simmer.
  4. Cook for 12-15 minutes with tight fitting lid until all liquid has evaporated.
  1. To make your presentation more memorable you can create a layered stack with the help of an inexpensive biscuit cutter and a few roasted vegetables.
  2. Cut a red bell pepper into small triangles and cut 1 cup of butternut squash into ½ inch cubes.
  3. Toss both vegetables separately with a bit of olive oil and salt and separately spread them out on a baking sheet.
  4. Bake at 375 degrees for 10-15 minutes. Remove from oven and let cool.
  5. Place pastry cutter in the center of your plate and build layers starting with quinoa, butternut squash then red bell pepper triangles. Press firmly to stabilize your layers of vegetables. Slide your stack through the cutter carefully with your fingertips onto your presentation plate.
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Hemp-Crusted Gremolata Filet
This classic formula of lemon zest, flat leaf parsley and garlic is given an omega-3 boost with freshly ground hemp seeds that season our freshly delivered fish. Although we're using Hebi, any fresh wild caught filet will work.
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  1. Zest from 2 lemons
  2. ½ cup minced flat leaf parsley
  3. 2 cloves minced garlic
  4. 1 tbsp hemp seeds
  5. Pinch of salt
  6. Cracked black pepper
  7. 1 tbsp olive oil
  1. Create a paste of the lemon zest, minced flat leaf parsley, cloves of minced garlic and hemp seeds. Add a pinch of salt and freshly cracked black pepper.
  2. Coat your fish fillet on both sides with your Gremolata mixture (outlines above) and massage the ingredients into the surface of the protein.
  3. Heat a sauté pan over medium heat with 1 tbsp olive oil and put your filet in presentation side down being careful not to move it so that the surface caramelizes quickly.
  4. Cook for 2-3 minutes then turn with a flexible spatula and cook for an additional 2-3 minutes. Test the doneness of your fish by touching it with your finger. If it’s just beginning to collapse it’s done!
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Fennel Chimichurri
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  1. ½ cup flat leaf parsley
  2. 1 cup oregano
  3. ½ cup cilantro
  4. 1 cut scallion
  5. 2 cloves garlic
  6. ½ cup apple juice
  7. juice from 1 lime
  8. 1 jalapeno with seeds removed
  9. 2 T. olive oil
  10. ¼ cup fresh fennel bulb
  11. touch of good salt
  1. Place the above ingredients in a high-speed blender.
  2. Pour over stacked quinoa and Gremolata Filet and enjoy!
Recipe provided courtesy of
  1. Chef Marko Ellinger
  2. Culinary Education Specialist
  3. Travaasa Experiential Resorts
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