Swap Rice for Quinoa: Coconut Quinoa, a Perfect Pairing with Curry

Ingredients:

• 1 cup organic quinoa
• 1 cup coconut milk (full-fat or light)
• 1 cup water or vegetable broth
• 1/2 tsp salt
• 1 tbsp coconut oil (optional for added richness)

Instructions:

1. Rinse the quinoa:
   Rinse the quinoa under cold water to remove any bitterness from the outer coating.
2. Cook the quinoa:
   In a medium saucepan, combine quinoa, coconut milk, water or vegetable broth, and salt. Bring to a boil over medium heat.
3. Simmer:
   Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
4. Fluff and serve:
   Once cooked, fluff the quinoa with a fork and stir in coconut oil for extra flavor, if desired. Serve warm alongside your favorite curry.

Side Dishes to Complement Curry with Coconut Quinoa:

1. Chickpea and Spinach Curry
   A simple, protein-rich curry made with chickpeas and fresh spinach simmered in a spiced tomato and coconut milk base. The creamy texture pairs beautifully with the light coconut flavor of the quinoa.
2. Lentil Dal
   A spiced lentil dish, often made with split red or yellow lentils (masoor dal), cooked with turmeric, cumin, garlic, and onion. The warmth and earthy spices of the dal complement the subtle sweetness of the coconut quinoa.
3. Cauliflower and Potato Aloo Gobi
   Aloo Gobi is a popular Indian dish made from cauliflower and potatoes cooked with spices such as cumin, turmeric, coriander, and garam masala. The tender veggies and rich spice blend make it an excellent side with quinoa.
4. Roasted Eggplant with Tahini
   For a Middle Eastern twist, roast eggplant slices with olive oil and serve them drizzled with tahini sauce. The smoky, creamy eggplant works well with coconut quinoa and a curry of your choice.
5. Cucumber Raita
   A refreshing side made with yogurt, grated cucumber, and spices like cumin and cilantro. The cool, tangy raita offers balance to the bold flavors of curry and pairs well with the light coconut quinoa.

Pro Tip:

For a more traditional “rice-like” texture, use the same method but with plain water or broth in place of coconut milk.