Veggie Quinoa Laksa + Garden Salad

Although I call this Laksa it’s really for want of a better term.  The recipe I based it on called it ‘Laksa’ but I’m not sure if it can really count as such with quinoa in place of noodles.  It’s also usually served with shellfish of some sort and this is vegetarian and anyone who’s been around me knows what I think of giving vegetarian foods the same names as non-veggie ones.  However, it’s neither truly a soup nor a curry so I’ll use the name to distinguish the style of it – if someone knows a more generic name I’d be happy to learn and use it! =)

This recipe was inspired by a somewhat lacklustre one from BBC GoodFood.  Most of their recipes are really good but sometimes you come across ones which are so-so and it was that so-so-ness of it that sent me looking for improvements!

 

Veggie Quinoa Laksa

Ingredients

  • 1 medium onion
  • 1 garlic clove
  • 1 thumb of ginger
  • 1/2 a red chilli
  • 4 tbsp thai green curry paste
  • 400ml can of coconut milk (low-fat is fine)
  • 600ml milk
  • Juice of 1 lime
  • 175g quinoa
  • ~450g of fresh vegetables (I used: fine green beans, sprouting broccoli, red pepper, sugar snap peas).
  • 10cm piece of cucumber
  • Handful of coriander

Directions

  • Chop and add the onion, garlic, ginger, chilli and curry paste to a deep wok or saucepan, cooking over a gentle heat for a few minutes until the curry paste is warmed through and the onions just beginning to soften.
  • Mix the coconut milk and milk, add to the wok with the lime juice.
  • Stir well and bring the heat up until the mix is simmering.
  • Add the quinoa and cook until the seed coats just start to crack (should take ~5-10 mins)
  • Add the fresh veg and cook for a further 5 minutes or until the quinoa is fully cooked (you should see the tiny translucent spirals around the white part).
  • Split into bowls and top with finely chopped sticks of cucumber and a generous handful of shredded coriander.

Extra Notes

  • I learned recently quinoa is pronounced ‘keen-wah’.  Having never heard anyone say the word I had no clue, hehe.
  • Apparently this recipe also tastes really nice the day after (Andy took leftovers for lunch) – though if you leave it sitting the quinoa will continue to absorb water and it will thicken.

I’ve been trying to find all sorts of ways to cook quinoa so that Andy likes it and this is, so far, the only thing he’s eaten all of (and gone back for more, too!).

Unfortunately the rain has meant I’ve not been out in the garden as much as I’d like and when I have managed to get out it’s mostly been to pick salads for the kitchen so that’s all I have to show for the outdoors world this week.

Two types of lettuce, chives, pea tips, nasturtium with a few sage  and mint leaves.


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