Fresh and fragrant, balance your favourite North Indian flavours with this delicious side salad.
Serves: 4
INGREDIENTS
1 tablespoon coconut oil
2 spring onions, finely chopped
2 teaspoons grated fresh ginger
1 teaspoon sea salt
1 cup white quinoa, rinsed and drained
1 cup water
1 cup coconut milk
toasted shaved coconut and sliced spring onion, to serve
METHOD
Heat the oil in a medium saucepan and cook the spring onions, ginger and salt for 2 minutes. Stir in the quinoa, water and coconut milk.
Bring to the boil, then reduce the heat and partially cover. Cook for about 12 minutes until tender and most of the liquid has been absorbed. Top with coconut and spring onions, to serve.
Makes about 2¼ cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!