Saturday, November 21, 2015

Coconut Quinoa

I love coconut rice but since I am trying to avoid too much white rice, I came up with the alternate version with quinoa. I wasn’t very sure if the experiment would succeed, but now that I have tasted it I can vouch for the flavor. It was absolutely delicious and you will not miss the rice, for sure.
¼ cup Quinoa
¾ cup water or coconut milk
2-3 tbsps grated coconut
Salt to taste
For Seasoning
1 tsp Mustard seeds
½ tsp Urad dal
1 red chili
1 tsp oil
Few curry leaves
Wash the quinoa and place in a saucepan along with coconut milk or water. You can also mix part coconut milk with water to make the liquid lighter. Cooking the quinoa in whole coconut milk make its more flavorful and creamy
Add salt to taste
Once the liquid starts boiling, reduce the heat, cover, and allow it to simmer until all the liquid is absorbed.
Fluff the cooked quinoa with a fork to separate the granules and keep aside
Heat oil in a pan, add the mustard seeds, urad dal, red chili, and curry leaves
Once the seeds splutter and the urad turns a slightly darker, add the grated coconut and turn off the heat
Mix well and add to the cooked quinoa
Mix well to incorporate and serve hot

For more quinoa recipes, check out Quinoa Salad with Yellow Squash, Quinoa Pulav, and Quinoa Laddoo. Bon Appètit.

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