But every once in a while an idea comes along that just saves the day. Today it came from my friend Kate, who posted a photo of her quinoa salad genius, along with the recipe, on facebook. Bless your little healthy self, Kate! I've seriously been racking my brain for a good quinoa recipe recently so I was thrilled to be able to post this. And get this: The quinoa is cooked in coconut milk. Brilliant, I tell you! I ran to the store a few minutes after seeing her post and picked up everything I needed. I couldn't find any blood oranges so I threw in a little avocado instead. I'd love to try it with the oranges next time though, for that extra zing and nice burst of color!
Thai Coconut Quinoa Salad
Serves 6 as a side dish
1 cup quinoa
1 1/2 cups coconut milk
1/2 english cucumber, cubed
1/2 poblano chili, diced
1 avocado, diced
1 mango, diced
7 basil leaves, cut into ribbons
10 mint leaves, but into ribbons
zest of 1 lime
To prepare quinoa: Put quinoa and coconut milk into a medium pot and bring to a boil, then cover and simmer for 15 minutes. Turn heat off and let sit for 5 minutes. Then fluff with a fork.
While quinoa is cooking, in a large bowl combine cucumber, chili, avocado, mango, basil, mint and zest of limes. Then squeeze juice from limes over the mixture. Toss gently to combine. After quinoa has cooled for a few minutes, add to mixture and toss gently. Garnish with mint leaves, or just eat directly from the serving bowl...with the large serving spoon.