I had a few requests for the quinoa recipe I concocted last week and bragged about on twitter. It is quite quite delicious. Especially if you’re a coconut fan. I’ve been soooooooo into coconut as of late. It started in pregnancy for sure, when the only thing I ever wanted for dinner was Thai coconut soup. But it’s extended/been reinvigorated while making baby food, as I’ve decided coconut is the perfect addition to most things. And since it’s so delicious, all I have left to photograph from my second batch are the scraps, but you get the idea.
This recipe is so simple. Really it doesn’t need a recipe as much as a list of ingredients, but in case you’re unfamiliar with quinoa itself, here’s the step by step.
Coconut quinoa with lemongrass and lime
2 cups quinoa (I’m showing a mix of white and black, but I really prefer all white)
1 can coconut milk
2 cups of water (or enough to bring the volume up to 4 cups of liquid
4 kaffir lime leaves (see note that follows)
one stalk of lemongrass, cut into a few chunks
4 or 5 coins of fresh ginger
juice of one lime
Bring coconut milk, water, lime leaves, lemongrass, ginger, and a pinch of salt to a boil. Simmer for a few minutes so the flavors have a chance to blend a bit. Add quinoa and simmer for 15-20 minutes, or until the grains pop open and the liquid is mostly absorbed.
Dump quinoa into a colander and let it cool over the sink.
If you’re in a rush you can always skip the cooling, but I find that heat and citrus are not always a good match. Once the quinoa is cool, mix in lime juice and salt to taste. That’s it! Easy breezy.
Optional additions include loads of chopped fresh cilantro (highly recommended), peas, lightly cooked cubes of tofu, maybe some toasted cashews, etc.
Notes on ingredients:
The lime leaves really truly are the essence of this dish. I buy mine at the farmer’s market from one particular farm, but they’re available on ebay and Amazon (of all places!). You can buy a bunch and store them in a jar in the freezer for long long periods of time. They’re delicious in stir frys too.
And if you’re into Thai/asian cooking, consider planting a lemongrass plant! It will grow like a weed and you’ll always have some on hand. Alternately, you can buy a bunch from the store or the farmer’s market and freeze it like you would the lime leaves.