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 2¼ cups.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.