Coconut Quinoa

5 from 1 vote

A healthier take on the South Indian coconut rice, this coconut quinoa is a delicious and healthy meal for those days or nights when you simply can't spend too long in the kitchen.

Course: Main

Cuisine: Indian

Servings:

Calories: 282kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

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 avocado oil or any neutral oil
Salt to taste

Instructions

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.

Nutrition