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Coconut Quinoa Is a Side Dish Loaded with Flavor

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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