Quinoa, 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, and 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. This can be serve as a side dish, and I love is with the Garlic Lemon Fava Beans & Mushroom main course dish in my earlier blog.
You can find quinoa at a growing number of markets, so you should have a problem find it.
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
Quinoa (pronounced KEEN-wah) is an ancient South American cereal grain (that) is higher in protein than any other grain, and 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. This can be serve as a side dish, and I love is with the Garlic Lemon Fava Beans & Mushroom main course dish in my earlier blog.
You can find quinoa at a growing number of markets, so you should have a problem find it.
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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