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 jalapeño 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.