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Coconut Quinoa Is a Side Dish Loaded with Flavor

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Chefs have been using quinoa more and more over the last 10 years. But it remains outside the mainstream for many, who seem reluctant to give it a try.

What is it? some ask.

Quinoa (pronounced KEEN-wah) is “an ancient South American cereal grain (that) is higher in protein than any other grain,” Bryant Terry writes in “The Inspired Vegan” (DaCapo, $19). “It tastes great cooked in coconut milk.”

The coconut milk, not to mention the ease of this recipe, should be enough for some to give it a try.

You can find quinoa at a growing number of markets, including Central Market, Whole Foods  and Green Fields.

Coconut Quinoa

1 cup coconut milk
1 cup water
Coarse sea salt, to taste
1 cup quinoa, rinsed
2 tablespoons dried coconut

In a medium-sized saucepan over high heat, combine the coconut milk with the water and 1/2 teaspoon of the salt. Bring to a boil. Add the quinoa and dried coconut and bring back to a boil. Immediately lower the heat to low, cover the pot and simmer for 20 minutes. Remove from the heat and steam with the lid on for 5 minutes, then lightly fluff with a fork.

Makes 4 to 6 servings.

From “The Inspired Vegan” by Bryant Terry

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