Chef Tapu of Paradise Diner

Tapu began cooking with his mother at a young age. He moved from Bangladesh to pursue his passion for cooking here in the United States. He landed his first job in New York City at the Metropolitan Museum of Art where he was chosen to join the members of the banquette chefs. Tapu then worked at the UN Plaza hotel and New York Palace hotel also in New York City. He now works alongside his brothers at The Paradise Diner bringing high quality, delicious meals to families on Long Island.

Vegetable Quinoa with Grilled Chicken

Ingredients:
1 Cup of Quinoa
1 Medium Onion
1 Small Red Onion        
1/4 Cup Diced Cabbage
1 Cup Chic Peas
1 Small Diced Zucchini
1 Long Carrot Diced
2 Tbsp. Olive Oil
Pinch of Tumeric
Pinch of Moroccan Spice
1/2 Tsp. Chopped Garlic
2 Thin Chicken Breasts (Boneless)

Preparation:
Boil quinoa in water with salt. Strain and set aside. Saute vegetables until soft. Add spices to vegetables, then add quinoa. Chicken Breast – season with salt & pepper, olive oil, sprinkle with oregano, and 1/2 tsp. lemon juice. Heat grill. Place chicken on grill to make grill marks. Bake chicken for 6 minutes each side at 350°. Serve with sliced cherry tomato and cabbage garnish on the side. (Serves 2)

I chose this recipe because quinoa is very popular and healthy. This recipe is also easy to make at home.