Chef Avanish Jain’s Yak Cheese Stuffed Quinoa & Spinach Sphere

Food And Drinks
Life Style
The Buzz Nepal
August 19 , 2025

Meet the Chef
With years of experience in the hospitality industry, Executive Chef of The Soaltee Kathmandu, Chef Avanish Jain has earned recognition for blending traditional techniques with modern, health-focused innovations. A certified Ayurvedic chef and culinary leader, he champions sustainable cooking and creative use of local ingredients, making his dishes both nutritious and indulgent.

The Recipe

One of his signature creations, Yak Cheese Stuffed Mix Quinoa and Creamy Spinach Sphere with Coriander and Jalapeño Dip, perfectly balances wholesome nutrition with bold flavors. Packed with quinoa, spinach, and rich yak cheese, this dish is crunchy on the outside, creamy inside, and paired with a refreshing zesty dip.

Ingredients

For Quinoa Sphere:

White Quinoa: 80 g
Red Quinoa: 80 g
Chopped Onion: 50 g
Garlic: 10 g
Thyme: 5 g
Fresh Spinach: 100 g
Cooking Cream: 80 g

Parmesan Cheese: 40 g
Olive Oil: 25 ml
Salt: to taste
Pepper: 3 g
Panko Bread Crumbs: 100 g
Yak Cheese: 30 g
Oil for Frying: 500 ml

For Dip:

Fresh Coriander: 100 g
Garlic: 15 g
Jalapeño: 15 g
Olive Oil: 30 ml
Lemon Zest: 2 g
Salt: to taste

Method

Prepare Quinoa: Soak white and red quinoa in warm water for 30 minutes. Boil until tender, drain, and let cool.
Make Spinach Cream Mix: Sauté onion, garlic, and thyme in olive oil. Add chopped spinach, cook till wilted, then stir in cream, salt, pepper, and Parmesan cheese.
Combine: Mix boiled quinoa into the spinach cream mixture. Allow to cool completely.
Shape Spheres: Take portions of the mix, flatten slightly, place a cube of yak cheese in the center, and roll into smooth spheres. Coat evenly with breadcrumbs.
Fry: Deep fry the spheres in hot oil until golden and crispy. Drain on paper towels.
Prepare Dip: Blend coriander, garlic, jalapeño, olive oil, lemon zest, and salt into a smooth chutney. Adjust seasoning.

Serving Suggestion

Serve the quinoa spheres hot with the coriander-jalapeño dip and a light salad. This dish is not only a protein and fiber-rich appetizer but also a delicious way to bring local ingredients like yak cheese into global-style cuisine.