Coconut Thai Quinoa Salad with Lime and Basil
A delicious, 15-minute quinoa dish, made with coconut milk, lime, basil, crushed peanuts, green onions, garlic, ginger, toasted shredded coconut, and chopped green beans.
Servings: 4 as a side
- 1 cup quinoa dry
- 398 ml coconut milk 1 can
- 1/2 cup water
- juice of 1 lime
- zest of 1 lime
- 1 garlic clove minced
- 1 tsp fresh ginger minced
- 1 green onion finely chopped
- 1 cup fresh green beans chopped small
- 1/2 cup crushed peanuts roasted or raw
- 1/3 cup unsweetened shredded coconut toasted
- 1/2 cup packed fresh basil leaves washed and roughly chopped
- kosher salt to taste
In a small stove top pot over medium heat, add a small glug of olive oil and 1 cup of rinsed uncooked couscous. Toast the couscous for a couple minutes.
Add can of coconut milk, plus water to the pot. Stir and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, or until all the liquid is absorbed. Set aside.
While the quinoa cooks, toast the shredded coconut in a dry small stove pot pan on medium heat until it becomes golden (about 3-5 minutes). Give the pan a shake for even toasting.
Prep the remaining items: lime zest, juice, garlic, ginger, green onions, fresh green beans, crushed peanuts and basil. Add all to the warm quinoa, along with the toasted coconut. Add kosher salt to taste.
Serve warm or at room temperature.
Makes a delicious side dish or vegetarian main.