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Coconut rice salad

Name: Coconut rice salad
Ingredients: 1 cup (200g) red quinoa, rinsed; 1 cup (200g) brown rice; 1¼ cups (310ml) coconut water; ½ cup each mint leaves & Vietnamese mint leaves; 1/4 cup each coriander leaves & purple basil or Thai basil leaves; 4 spring onions, thinly sliced; 1 cup (50g) coconut flakes, toasted; 2 tsp caster sugar; 1/2 cup (125ml) rice wine vinegar; Juice of 2 limes; 2 tbs fish sauce; 1 long green chilli, seeds removed, finely chopped

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by Shannon Bennett

Chef

Apr 02, 2017

Filled with quinoa and brown rice, this nutritious salad is easy enough to make as a side for weekend entertaining or as a standalone meal during the week.

1 cup (200g) red quinoa, rinsed
1 cup (200g) brown rice
1¼ cups (310ml) coconut water
½ cup each mint leaves & Vietnamese mint leaves
1/4 cup each coriander leaves & purple basil or Thai basil leaves
4 spring onions, thinly sliced
1 cup (50g) coconut flakes, toasted

Dressing

2 tsp caster sugar
1/2 cup (125ml) rice wine vinegar
Juice of 2 limes
2 tbs fish sauce
1 long green chilli, seeds removed, finely chopped

Method

1.

Place quinoa and rice in separate pans over medium heat. Cook, stirring, for 3-4 minutes until lightly toasted. Remove from the heat. Add the coconut water to the quinoa, and add 1½ cups (375ml) water to the rice. Return pans to the heat and bring to a simmer. Cover and reduce heat to low. Cook quinoa for 10-15 minutes and rice for 30 minutes or until liquid is absorbed and grains are cooked through. Transfer to a baking tray lined with baking paper and fluff with a fork. Allow to cool completely.
2.

For the dressing, place all the ingredients in a small bowl and stir to combine. Season.
3.

Place the grains in a serving bowl and top with the herbs, spring onions and coconut flakes. Pour over dressing, then toss together to serve.