Coconut Quinoa
Well hello versatile!
A perfect accompaniment to a curry, or any dish requiring rice on the side. The bonus is it’s full of protein. This dish can also go either way, sweet or savoury! It is practically dessert if you add some cinnamon and coconut palm sugar. Certainly a grain free. dairy free, fantastic breakfast… and that can’t ever be bad! Yep, versatility is my middle name!
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Need
- 1 Tablespoon coconut oil
- 150 Grams quinoa, well rinsed
- 250 Grams coconut milk Recipe
- 100 Grams water
- Pinches pink salt flakes BUY
- Handfuls toasted almond flakes
Do
- 1
Place coconut oil and rinsed quinoa into Thermomix bowl and sauté 5 min/Varoma/Reverse/ speed 1.
- 2
Add coconut milk and water to Thermomix bowl with salt.
- 3
Cook 20 min/100°C/Reverse/speed 1.
- 4
Remove from Thermomix bowl and fluff with a fork before serving sprinkled with the toasted almond flakes and your choice of herbs, chillies etc on the side.
- 5
For a sweet option, add some coconut palm sugar to taste. For a more savoury option, add ½ diced onion to first step.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
