Quinoa must be the new wonder food. It’s appearing world wide, in various restaurants and food blogs. I tasted it first at the Greenhouse in Perth City. It was sooo awesome. Seriously filling and I love its nutty taste. Packed fill with protein, I knew this would be fantastic to have in my meals.
Personally, I love the red quinoa better- it just seem to have more of a nutty flavour. I cooked it with some coconut milk and water. Tossed it with salad leaves, basil and mint. Topped with grilled chicken and tadah, a perfect spring salad for dinner.
I did toss some fish sauce through it, but really, with the coconut milk infused quinoa, there isn’t a need. It taste even better the next day for lunch.
Coconut Quinoa Basil Chicken Salad
1 cup of red quinoa
1 cup of water
1 cup of coconut milk
2 chicken breast- cut in half, season with olive oil and salt.
3 cups of salad leaves
1 bunch of mint
1 bunch of basil
1 red capsicum diced
2 tablespoon of fish sauce, 1/2 tsp of sugar and 1/4 cup of lemon juice
few red chilli chopped
Cook quinoa with water and coconut.
Grill chicken breast. Set aside. Toss everything with veges, chills and sauce. Serve!