Ginger and Spring Onion Quinoa (gf)

, from Issue #78. May, 2018
Photography by Manja Wachsmuth.
Ginger and Spring Onion Quinoa (gf)

Fresh and fragrant, balance your favourite North Indian flavours with this delicious side salad.

Serves: 4


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



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.