Equipment
Ingredients
Quinoa & Coconut
- 30 g coconut flakes, toasted
- 185 g quinoa, rinsed and drained
- 120 ml coconut milk
- 360 ml water
- 2½ g salt
Vegetables & Aromatics
- 30 ml olive oil
- 30 g broccoli florets, small
- 30 g cauliflower florets, small
- 75 g carrot, peeled and thinly sliced
- 2 celery, finely chopped
- 4 scallion, thinly sliced
- 15 g ginger, minced and peeled
- 2 garlic, minced
- 3 tomato, ripe and chopped
- 6 g parsley, chopped
- 3 g mint, chopped
- 2 g smoked paprika
- 2 g aleppo pepper
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the coconut flakes in a small dry skillet. Toast over medium heat, stirring constantly, until golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed quinoa, 360 ml water, 120 ml coconut milk, and 2.5g salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.
While the quinoa simmers, heat the olive oil in a large skillet over medium-high heat.
Add the broccoli florets and cauliflower florets to the hot skillet. Stir-fry for about 2 minutes, until they begin to soften.
Add the sliced carrots and continue to cook, stirring frequently, for another minute.
Add the chopped celery, sliced scallions, minced ginger, and minced garlic to the skillet. Cook, stirring often, for about 2 minutes, until fragrant.
Stir in the chopped tomatoes, chopped parsley, chopped mint, smoked paprika, and Aleppo pepper. Cook, stirring constantly, until heated through, about 1 minute. Season with salt and freshly ground black pepper to taste.
Fluff the cooked quinoa with a fork. Spoon the quinoa into a wide serving bowl. Top with the sautéed vegetables and toasted coconut flakes. Mix gently to combine.
Serve immediately and enjoy!
Chef's Notes
- Feel free to adjust the amounts of vegetables to your liking.
- For extra flavor, roast the broccoli and cauliflower in the oven until tender before adding them to the bowl.
- Leftovers can be stored for up to 3 days. Reheat gently to prevent overcooking the vegetables.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 2 months — Freeze in an airtight container or freezer bag.
Reheating: Reheat in a skillet over medium heat, in the microwave, or in the oven until heated through.
