In recent years quinoa’s popularity has soared as a replacement for starchier pastas and rice. It has a pleasant mellow, nutty taste and is available in several varieties such as white, red, black or a combination of the three, tricolor. A superfood, quinoa is high in protein as well as iron, magnesium, and fiber.
You can serve this quinoa with some healthy protein like chicken or beef, or in place of rice with any of your favorite Asian dishes. This Thai version would make a nice accompaniment for our Grilled Chicken with Bok Choy or Thai Red Curry. I hope you enjoy it!
- 1 cup quinoa, white, red, black or tricolor
- ½ cup unsweetened coconut milk
- ½ cup water
- Pinch of salt
- 2 Tbsp. coconut aminos
- 1 Tbsp. lime juice
- Juice from a 1 inch piece of ginger, peeled, finely grated, squeezed
- Salt to taste
- Red onion, thinly sliced
- Cilantro, finely minced
- Thai basil, finely minced
- Macadamia nuts, crushed
- Pink pepper corns, crushed
- Lime wedges
- Place quinoa, unsweetened coconut milk, water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover saucepan and cook quinoa for 15 minutes. Remove saucepan from heat, keeping quinoa covered for 5 additional minutes to absorb remaining liquid. Fluff quinoa gently with a fork, set aside to cool slightly.
- In a small bowl whisk together coconut aminos, lime juice and ginger juice, season to taste with salt if needed.
- In a large bowl add quinoa and coconut amino/juice mixture, toss to coat.
- On a serving platter arrange in layers quinoa, red onion slices, minced cilantro and Thai basil, crushed macadamia nuts and pink peppercorns. Serve with lime wedges.
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