Coconut Milk Quinoa

 

The essentials:

 

Ingredients:

• 200g quinoa
• ½ litre coconut milk
• 2 ½ tablespoons coconut oil
• 2 large leeks
• 6 tablespoons sultanas
• 2 tablespoons pines nuts

Serves 6

 

Method:

Place the quinoa and coconut milk in a saucepan. Cook on a low heat, stirring occasionally until all the quinoa is cooked through.

Whilst that is cooking roughly chop the leeks. Add the coconut oil to a frying pan on a medium heat. Add the leeks and fry for about 5 minutes or until they’re soft. Add the sultanas to the frying pack and grind some salt and pepper in to the pan.

Stir the leeks and sultanas into the cooked quinoa.

Toast the pine nuts in the same pan the leeks were in until they are golden brown. Then sprinkle on top of the quinoa mix.

 

A little bit extra:

This is great paired with our salmon parcels or our chicken skewers.

Quinoa is a great wheat and gluten free choice as a side dish. It is also a good source of protein for those vegetarians and vegans who can’t get their protein intake from meat or fish products. They might consider having this dish in larger portions to bump up the protein value.

 

Our Coconut Milk Quinoa will give you the following goodness per serving:

Carbohydrates: 20.4g

Fats: 8.3g

Sugar: 6.7g

Protein: 3g

Calories: 166