Nutty and fragrant, this Coconut Quinoa is a healthier take on one of South India's most delicious rice dishes, Coconut Rice.
A quick post today on Coconut Quinoa, a delicious option for those hurried weeknights. Coconut Rice is one of Tamil Nadu's most delectable dishes, and one I was introduced to when I married a Tamilian. Tamilians love their rice dishes, and with good reason: Tomato Rice, Tamarind Rice, Vangi Bath (Eggplant Rice), Sesame-Seed Rice, Lemon Rice, Curd-Rice are all not just easy and quick meals to make, they are also incredibly healthy.
Rice dishes are also a staple for picnics or travel or any event that requires food to be served and eaten with minimum fuss. Although you can always team up your prepared-rice dish with some sambar or kootu, you don't really need it: some crispy, fried poppadums or vadams (lentil, rice or sago crackers) and you are all set.
I've blogged about my south Indian style Coconut Rice before. I also have a Thai red curry paste recipe on my DIY spice mixes page. But this time, I decided to try making my Coconut Rice with another grain that's fabulously healthy and one of the richest sources of protein around: quinoa.
Always rinse the quinoa thoroughly in running water before you use it. That's a small but important step and can make all the difference between a good quinoa dish and a terrible one. The rinsing is essential to strip off the saponin, a natural coating on the quinoa, that can make the grain taste bitter.
On with the recipe now. Enjoy the long Fourth of July weekend, all!
- 1 ½ cups quinoa (thoroughly rinsed in a strainer, under running water)
- 2 ¼ cup water
- 1 cup coconut (shredded)
- 10-12 cashews (chopped)
- 20 peanuts
- 1 tablespoon chana dal (bengal gram dal)
- 1 tablespoon urad dal (black gram dal)
- A generous pinch of asafetida (hing)
- 2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 green chili peppers (slit through the middle)
- 1 teaspoon vegetable oil
- Salt to taste
- Place the quinoa and water in a saucepan. Cook over medium heat until most of the water is absorbed. Then slap on a lid, lower the heat to a simmer, and cook another 15 minutes.
- In a larger saucepan, heat the oil. Add the mustard seeds and asafetida. When they sputter, add the curry leaves, the dals, the nuts, and the green chilies.
- Stir-fry until the nuts and dals are lightly golden-brown-- don't burn or they'll get hard and unpleasant.
- Add the coconut and quickly stir-fry until it takes on a golden hue. You don't want to leave the coconut unattended because it will burn fast.
- Add the quinoa and salt to taste. Mix thoroughly. Garnish with some coriander leaves, if desired.
This recipe looks divine! Is the dal cooked or soaked before stir frying?
Quinoa is one of my favorite grains. Especially the red kind. I try all kinds of experiments with it but have never tried making it coconut rice style before. Looks and sounds absolutely delicious!! Thanks for the recipe. 🙂
Healthy and super inviting coconut quinoa, wat a wonderful way to enjoy quinoa..
it looks kike coconut rice i think it is healthy also
1st time here nice space do visit my site
Love coconut rice.. would definitely love this way with quinoa...
Event: Serve It - Grilled/Barbequed/Tandoored
What a wonderful twist to quinoa!
I have tried it just once and liked it, but haven't purchased more for a while now... must bring some.
i see many Quinoa dishes with Indian twist and it is all so tempting.
Harini-Jaya, I'll definitely try to.
DesiSoccerMom: Thanks for catching that-- it's corrected! 🙂
Love quinoa but haven't made it upma style yet. This sounds so good, I think I will make it for brunch tomorrow.
Vaishali, not to nit-pick, but I think you meant to write "add quinoa" instead of "add rice" in the last step.
One of the finer dishes I make with quinoa!!
If you get to bake anything this month, please send it across to my event..