I started with a recipe which is no longer available, which cooked the quinoa in carrot juice instead of using carrots, and made use of apples, toasted almonds and sesame oil. I opted to remove ingredients that wouldn’t keep well, to cook the coconut, and to use small pieces of carrot.
- 1 cup quinoa
- 1 medium carrot finely diced
- 1 cup frozen peas
- 1/3 cup fresh (or frozen) grated coconut
- 1 red onion, diced
- 2 tablespoons minced ginger
- 1 minced garlic clove
- 1 finely diced fresh red chili
- 2 teaspoons vegetable oil
- salt to taste
- pepper to taste
- coriander leaves (cilantro) or spring onions – optional
Bring 1½ cups of water to a light boil in a small pan with a fitted lid. Add the quinoa and bring back to a boil. Put the lid on the pan, turn the heat to the lowest setting, and let it simmer for 15 minutes without removing the lid. After it has cooked, take it off the burner to cool but do not remove the lid.
In a frying pan, heat the oil. Add the onion and cook it for two minutes on medium high heat, until it begins to soften. Add the garlic, ginger and chili. Cook for another minute, then add the coconut and carrot. Cook for five minutes, stirring frequently.
Add the peas and cook until they have thawed. Remove from heat and mix in the quinoa. Add salt and pepper to taste.
Serve cool or at room temperature. Coriander leaves or spring onions can be added just before serving.