Thai Coconut Quinoa Salad
3/4 cup uncooked quinoa
1 1/2 cups boiling water (divided)
1/4 cup desiccated coconut
1 green chili (optional)
1/4 cup fresh cilantro, tightly packed
1 2cm/1-inch piece fresh ginger
1 garlic clove
1 tablespoon coconut oil
1 red onion, finely sliced
1/4 cup cashew nuts, halved
1 7cm/3inch piece cinnamon
3 whole cloves
6 whole peppercorns
1/4 cup frozen or thawed green peas
3/4 teaspoon salt
1 tablespoon lime juice
2 tablespoons cilantro leaves, finely chopped
cilantro leaves to garnish
Serves 2 as main, 4 as side dish
Pour 3/4 cup of boiling water over the desiccated coconut and let stand for a few minutes.
Place coconut mixture, cilantro, ginger, garlic and chili in a food processor and pulse until finely chopped. Set aside.
In a medium pan heat the oil over medium heat. Add cinnamon, cloves, peppercorns and cashew halves and fry for 1-2 minutes, until fragrant. Add sliced onions and fry until softened and golden, about 8 minutes. Stir in quinoa and cook for another couple of minutes. Add coconut mixture and cook for another few minutes.
Now add peas, salt and remaining 3/4 cup boiling water. Stir gently, bring to a simmer, then cover and cook on low heat until all liquid has absorbed and quinoa is al dente, about 15-20 minutes.
Remove the piece of cinnamon. Sprinkle over the lime juice. Stir in chopped cilantro leaves. Gently fork through the quinoa. Garnish with whole cilantro leaves. Serve immediately.
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