Veggie and Coconut Quinoa

This recipe was inspired by a conversation with my friend Kim. We both love coconut. She was telling me about something she makes with coconut, and I couldn't remember if it was rice or quinoa. Since quinoa takes on 20 minutes to prepare and gluten free brown rice takes 45 minutes, I went with the quinoa. I suspect either option would taste great.


What you will need:

1 cup coconut milk
1 cup water
1 cup quinoa
carrots, finely diced (I used about 5 or 6 baby carrots)
Frozen peas (I did not measure, but I would guess about 1/2 cup)
1/3 cup shredded, sweetened coconut
1 tablespoon butter
dash of red pepper flakes

In a medium sauce pan, mix coconut milk, water, and quinoa. Bring to a boil, cover and simmer 15-20 minutes or until all liquid is absorbed. While quinoa is simmering, begin to melt butter in a small frying pan. Add carrots and sauté until tender, about 3 minutes. Add red pepper flakes. Add frozen peas and sauté for about a minute. Finally, add the shredded coconut and cook until just toasted. When both things are done, serve veggie mixture over top of quinoa.

This tasted great. The sweet flavor of the coconut and the slight hint of spice from the red pepper flakes went well together. I made this a vegetarian dish tonight, but next time I think I'll try adding shrimp.