Note: this piece first appeared as the May 2006 ClarkWellness.net Recipe of the Month.
Serves 2 to 3
This light and flavorful side dish with a hint of exotic spice is the perfect addition to a light, vegetable-based spring entrée. Cooking quinoa, a celebrated spring whole grain choice, with coconut milk and garlic infuses it with flavor, and toasted sesame oil finishes the dish beautifully.
1/2 cup quinoa
1/3 cup coconut milk
2/3 cup water
2 cloves garlic, minced
dash of cayenne pepper
sea salt to taste
1/4 cup finely chopped red pepper
1 tablespoon toasted sesame oil
Rinse the quinoa in a fine-mesh strainer. If desired, dry-roast the grain until fragrant, then set aside.
Combine the coconut milk and water in a small saucepan and bring to a boil. Add the quinoa, garlic, salt, and cayenne pepper. Bring back to a boil, cover, and reduce heat. Cook, covered, for 10 to 15 minutes.
Remove from heat and stir in red pepper and sesame oil. Cover. Let sit, covered, for 5 minutes, stir, and serve.
See step-by-step photos of this dish!
Thai-Style Coconut Quinoa
