breakfast

Pandesal with Roasted Almonds and Honey-Glazed Quinoa

Name: Pandesal with Roasted Almonds and Honey-Glazed Quinoa
Ingredients: 51.7 g Milk bread rolls (Pandesal style); 72.9 g Quinoa, cooked; 22.8 g Nuts, almonds, slivered and toasted; 154.1 g Chicken breast, poached and shredded

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Milk bread rolls (Pandesal style)51.7 g

Quinoa, cooked72.9 g

Nuts, almonds, slivered and toasted22.8 g

Chicken breast, poached and shredded154.1 g

Instructions

Poach the chicken breast in lightly salted water until just cooked through; shred finely once cool enough to handle.

In a small saucepan, warm the cooked quinoa with a splash of water and 1 tsp honey to create a light, porridge-like consistency.

Toast the slivered almonds in a dry pan over medium heat until fragrant and golden brown, shaking frequently to prevent burning.

Warm the pandesal rolls in an oven or toaster oven until the crust is slightly crisp and the interior is soft and pillowy.

To plate, split the warm pandesal. Serve the honey-glazed quinoa topped with the shredded chicken and toasted almonds for a savory-sweet breakfast contrast. Garnish with a pinch of sea salt.