Coconut & lime quinoa

This makes a great alternative to rice in tacos or with my Vegan Protein Chilli. It’s super simple and full of nutrients as quinoa is protein rich (making up 15% of the grain), B vitamins, magnesium and iron. I’ve used tri-coloured quinoa here, but you could use any single colour if you prefer.

Ingredients, serves 4 as a side

• 200g quinoa

• 1 x 400ml tin coconut milk

• 1/2 lime, zest and juice

• 3/4 tsp sea salt

Method

• Start by rinsing the quinoa throughly to get rid of all the husky bits and also the bitter earthly flavour that you get if you just cook it straight from the packet.

• I put the quinoa in a pan and cover with lukewarm water, swizzle with my hand, allow to settle and drain as much water off as I can without pouring the quinoa down the drain. I find this easier than passing through a sieve. Repeat a further 3 times until the water runs clear and there are hardly any bits in the water.

• Keep the wet quinoa in the pan and don’t worry about draining all the water off, there will be some left. Add 1/2 teaspoon sea salt, the coconut milk - use a little water to rinse out the tin and pour in as well.

• Simmer for 25 minutes.

• Add 1/4 tsp sea salt, lime zest & juice

Coconut quinoa with vegan chilli, coconut yoghurt, avocado & homemade tortilla chips

Shown here with vegan bean chilli, avocado, coconut yoghurt & homemade tortilla chips.