Thai Coconut Quinoa Salad

Recipe by http://www.anjasfood4thought.com

ThaiCoconutQuinoa11-s

Ingredients:

3/4 cup uncooked quinoa

1 1/2 cups boiling water (divided)
1/4 cup desiccated coconut

1 green chili (optional)
1/4 cup fresh cilantro, tightly packed
1 2cm/1-inch piece fresh ginger
1 garlic clove

1 tablespoon coconut oil
1 red onion, finely sliced
1/4 cup cashew nuts, halved
1 7cm/3inch piece cinnamon
3 whole cloves
6 whole peppercorns

1/4 cup frozen or thawed green peas
3/4 teaspoon salt

1 tablespoon lime juice
2 tablespoons cilantro leaves, finely chopped
cilantro leaves to garnish

Serves 2 as main, 4 as side dish

Method:

Pour 3/4 cup of boiling water over the desiccated coconut and let stand for a few minutes.
Place coconut mixture, cilantro, ginger, garlic and chili in a food processor and pulse until finely chopped. Set aside.
In a medium pan heat the oil over medium heat. Add cinnamon, cloves, peppercorns and cashew halves and fry for 1-2 minutes, until fragrant. Add sliced onions and fry until softened and golden, about 8 minutes. Stir in quinoa and cook for another couple of minutes. Add coconut mixture and cook for another few minutes.
Now add peas, salt and remaining 3/4 cup boiling water. Stir gently, bring to a simmer, then cover and cook on low heat until all liquid has absorbed and quinoa is al dente, about 15-20 minutes.

Remove the piece of cinnamon. Sprinkle over the lime juice. Stir in chopped cilantro leaves. Gently fork through the quinoa. Garnish with whole cilantro leaves. Serve immediately.

Previous PostCinnamon and Almond Carrots with Turmeric Tahini Dressing
Next PostThe Low-Down On Cholesterol
  • Annie

    Hi Jess, would you add any protein to this dish? Some chicken or tuna?

  • Amelia Lim

    Just tried this! This is the most amazing dish ever! Please post more main dishes!!!

PROGRAM TRANSFORMATIONS

TRENDING READS

JSHealth Brand Partners

some text

SIGN UP TO MY WEEKLY NEWSLETTER