It feels as if I’ve been hibernating during this long cold winter. Eating lots of soup and stews. Heavier comfort foods. So with the arrival of a few crocuses in my front garden and a huge magnolia tree by my neighbor’s house, I can officially come out of hibernation and enjoy the spring sunshine and cheerier spring foods. I always tell my clients to use March and April to transition from the richer, heartier winter foods to lighter salads, soups and raw foods and this is a perfect recipe for that.
This coconut lime quinoa side dish is zesty and bright and reminds me of the warm tropical flavors of the Caribbean. It’s just as easy to make as regular quinoa and the lime really stands out in this recipe. I like to make a big batch and store in my fridge for 3-4 days. Eat with roasted chicken or vegetables for a delicious spring supper!
1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime
- Rinse quinoa with water in a sieve.
- Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
- Stir in the lime zest and juice at the end.