My last few days in Paris before I came home for 1 month of weddings and vacation I stayed at my sisters flat in the 6th and made a yummy pantry meal.
I was in such a lazy mood and after traveling across Europe by car, moving out of my flat and squeezing one too many boxes into my sisters boyfriends cave I was certainly more than ready to lounge around all day in her flat and barely lift my pinky!
Lounging I did and this included one too many minutes of the Tour de France and lots of TV shows I simply used as background sound as I distracted myself with the computer.
This dish I pulled together pretty quickly after looking around in desperation through my sisters fridge and pantry. Luckily my sister is a very healthy eater and all I really had to chose from was organic quinoa, a handful of asian ingredients, and a few tomatoes, cucumbers and red bell peppers.
The coconut milk added a perfect amount of creaminess and it really was a nice little dish.
PS. How beautiful is my sisters blooming cactus on the right? You can see a bit of her glorious rooftop Parisian terrace in this photo.
Asian Inspired Quinoa
- Box of Organic Quinoa
-Can of Coconut Milk
- Salt and Pepper
-1 red bell pepper
-Dried or Fresh shitake mushrooms
- Soya Sauce
1. With all rice I like to soak and rinse a few times to get out the starches. Rince the Quinoa a few times and place quinoa and a cup of water and cup of coconut milk in a saucepan and bring to boil. Add a dash of salt and pepper. Reduce to simmer and cover for 15-20 mins. If liquid gets absorbed too quickly turn the temp down and add a bit more coconut milk
2. After 20 mins add 1/4 cup more coconut milk, add diced tomatoes, bell pepper and mushrooms and simmer for another 10 minutes to cook the veggies and infuse the quinoa with a bit more coconut flavor.
3. Add a dash of soya to the quinoa mixture (this will add a bit more salt) and plate with cucumber and tomato and enjoy!