Quinoa must be the new wonder food. It's appearing world wide, in various restaurants and food blogs. I tasted it first at the Greenhouse in Perth City. It was sooo awesome. Seriously filling and I love its nutty taste. Packed fill with protein, I knew this would be fantastic to have in my meals.
Personally, I love the red quinoa better- it just seem to have more of a nutty flavour. I cooked it with some coconut milk and water. Tossed it with salad leaves, basil and mint. Topped with grilled chicken and tadah, a perfect spring salad for dinner.
I did toss some fish sauce through it, but really, with the coconut milk infused quinoa, there isn't a need. It taste even better the next day for lunch.
Coconut Quinoa Basil Chicken Salad
1 cup of red quinoa
1 cup of water
1 cup of coconut milk
2 chicken breast- cut in half, season with olive oil and salt.
3 cups of salad leaves
1 bunch of mint
1 bunch of basil
1 red capsicum diced
2 tablespoon of fish sauce, 1/2 tsp of sugar and 1/4 cup of lemon juice
few red chilli chopped
Cook quinoa with water and coconut.
Grill chicken breast. Set aside. Toss everything with veges, chills and sauce. Serve!
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.