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
