Thursday, September 11, 2014

Coconut Quinoa

This is a great South Asian inspired way to make quinoa. I served it with fish and it was really tasty. Takes about half an hour and is a great side. It also made good leftovers for lunch prompting a few "that smells great"s at the office. The coconut makes it creamy and steeping it with lemongrass and habanero gives it extra flavor and a little heat. 

Ingredients:
1 cup water
1 cup coconut milk (I used light)
1 stalk lemon grass
1 habanero
A few strips of lime zest
2 crushed garlic cloves
1/2 tsp sugar
Big pinch salt
1 tsp fish sauce
1 cup quinoa
1 tbsp coconut oil
Handful of cilantro, chopped
2 small scallions, thinly sliced
Juice of 1/2 lime
1/2 tsp minced jalapeƱo or serano pepper

Directions:
First make the broth. Bring first 9 ingredients to a boil. Turn off heat, cover and let steep 15-30 minutes. Season with salt and pepper and strain into a measuring cup. (Add more coconut milk if it has dipped under 2 cups.)
Heat the coconut oil in the pot and add the quinoa. Cook over medium until starting to turn golden. 
Add liquid and bring to a boil. Reduce heat to low and cover. Simmer until water is absorbed (about 20 minutes) and let sit a few minutes more. Fluff with a fork. 
Stir in cilantro, lime, scallions, and hot pepper. Season to taste. 
Serve with fish or any other main, or alone for lunch. 

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