Quinoa may be from South America, but this Thai-Style Savory Coconut Quinoa certainly proves it to be a cross-cultural superstar when introduced to the spices and flavors of Thailand’s cuisine. This dish is super easy to make and oh so yummy to eat. Delicious and mellow straight out of the pot, you can stir in as much, or as little of the spicy Sriracha infused sauce into the quinoa as you can take, which if you’re like me, could be a lot, especially if you’re trying to blast away the chemo-palate blahs. Try it!
- In a large pot, add quinoa, coconut milk, vegetable stock, 1 tablespoon scallions, 1 tablespoon cilantro, red peppers, and carrots. Season with salt and pepper. Bring to a boil then reduce to a simmer. Cook for about 20 minutes, or until liquid is absorbed and quinoa is soft.
- Meanwhile, in a small bowl, whisk together Sriracha, lime juice, sesame oil, brown sugar, and garlic.
- Serve quinoa topped with spicy sauce. Garnish with remaining scallions and cilantro, toasted peanuts, and lime zest.
- 2 cups quinoa
- 1 (14 ounce) can coconut milk
- 2 cups vegetable stock
- 2 tablespoons minced scallion, divided
- 2 tablespoons finely chopped cilantro, divided
- 1 red bell pepper, finely diced
- 1 medium carrot, finely diced
- ¼ cup Sriracha
- 1 lime, juiced and zested
- ⅓ cup sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon chopped toasted peanut (optional)
- Salt and pepper to taste