Coconut Lime Quinoa

IMG_2569It 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!

Ingredients:

1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime

Method:

  1. Rinse quinoa with water in a sieve.
  2. Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
  3. Stir in the lime zest and juice at the end.

 

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Roast Chicken In Coconut Milk With Cilantro

roast chicken with milk and cilantro

My family absolutely loves roast chicken and when I first heard about this recipe from Jamie Oliver’s recipe collection, I was intrigued. Roast chicken, milk and lemon? That seemed to be a curious combination and I wasn’t really sure how it would turn out. Since we don’t consume much dairy and we love coconut milk, I decided to substitute some of my own herbs and spices and add coconut milk instead.

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