Fresh and fragrant, balance your favourite North Indian flavours with this delicious side salad.
Serves: 4
INGREDIENTS
1 tablespoon coconut oil
2 spring onions, finely chopped
2 teaspoons grated fresh ginger
1 teaspoon sea salt
1 cup white quinoa, rinsed and drained
1 cup water
1 cup coconut milk
toasted shaved coconut and sliced spring onion, to serve
METHOD
Heat the oil in a medium saucepan and cook the spring onions, ginger and salt for 2 minutes. Stir in the quinoa, water and coconut milk.
Bring to the boil, then reduce the heat and partially cover. Cook for about 12 minutes until tender and most of the liquid has been absorbed. Top with coconut and spring onions, to serve.
Makes about 2ΒΌ cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.