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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.