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Zesty Lemongrass Coconut Quinoa with Roasted Cashew Crunch
Discover our zesty lemongrass coconut quinoa with roasted cashews. Perfect for a dairy-free diet, it's a flavorful and healthy choice! Try it now!
I remember the first time I stumbled upon this delightful combination while traveling through Southeast Asia. The vibrant markets were filled with the intoxicating aroma of lemongrass, and I couldn’t resist experimenting with it in my cooking. This dish is a delightful fusion of aromatic lemongrass and creamy coconut milk paired with fluffy quinoa, creating a symphony of flavors that dance on your palate.
What makes this recipe truly stand out is the unexpected crunch of roasted cashews, adding both texture and a nutty depth to every bite. It's an ideal dish for anyone seeking a wholesome, dairy-free option that doesn't skimp on flavor. Whether you're preparing a quick weeknight dinner or a dish to impress guests, this quinoa creation is sure to become a favorite.
Recipe Overview
🥗 Vegetarian
🥛 Dairy Free
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
0
Cuisine
Chinese
Discover our zesty lemongrass coconut quinoa with roasted cashews. Perfect for a dairy-free diet, it's a flavorful and healthy choice! Try it now!
Ingredients
- • quinoa: 1 cup, rinsed
- • coconut milk: 1 cup
- • water: 1 cup
- • lemongrass stalks: 2, finely chopped
- • fresh ginger: 1-inch piece, grated
- • garlic cloves: 2, minced
- • lime: 1, zested and juiced
- • soy sauce: 2 tablespoons
- • maple syrup: 1 tablespoon
- • cashews: 1/2 cup, roasted
- • green onions: 2, sliced
- • cilantro: 1/4 cup, chopped
- • salt: to taste
- • pepper: to taste
Instructions
- 1 In a medium saucepan, combine the rinsed quinoa, coconut milk, water, and a pinch of salt. Stir well and bring to a boil over medium-high heat.
- 2 Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3 In a separate pan, heat a splash of coconut oil over medium heat. Add the chopped lemongrass, grated ginger, and minced garlic, and sauté for 3-4 minutes until fragrant.
- 4 Stir the sautéed mixture into the cooked quinoa along with the lime zest, lime juice, soy sauce, and maple syrup. Mix thoroughly to ensure the flavors are evenly distributed.
- 5 Season the quinoa with salt and pepper to taste. Allow it to cook for an additional 5 minutes on low heat to meld the flavors.
- 6 Just before serving, fold in the roasted cashews, sliced green onions, and chopped cilantro, reserving some for garnish.
- 7 Serve the quinoa hot, garnished with additional cashews, green onions, and cilantro for a fresh and crunchy finish.
Serving Suggestions
Serve hot and enjoy! Consider pairing with your favorite sides or garnishing with fresh herbs.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place portions in freezer-safe bags or containers for up to 2 months. Reheat gently on the stovetop, adding a splash of coconut milk to restore moisture.
Ratings & Reviews
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Based on 0 ratings
