3 Tablespoons unrefined, cold-pressed extra virgin olive oil + more for drizzling onions
½ cup unsweetened coconut flakes
3 Tablespoons freshly squeezed lime juice (if you love lime, add some zest, too!)
3 Tablespoons fresh chopped cilantro
optional: half a jalapeño, seeded and grilled with the green onions, finely chopped
Instructions
Preheat a grill over medium heat.
Bring quinoa, water and a pinch of salt to a boil in a medium saucepan. Cover, lower to a simmer and cook for 15 minutes or until all the water has been absorbed. Turn heat off and allow to sit, covered for 5-10 minutes. Transfer to a serving bowl.
Drizzle some oil on the green onions coating them lightly. Sprinkle lightly with salt. Grill for a minute on each side or until lightly charred and tender. Coarsely chop and set aside.
In a medium skillet over medium heat, toast the coconut flakes, stirring constantly, until golden. They will crisp up off the heat. Set aside.
In a small bowl, whisk together oil, lime juice, cilantro and salt. Add to cooked quinoa with green onions and toasted coconut. Toss to combine and taste for seasoning. Feel free to add an extra squeeze of lime, if desired.
Notes
This can also be made with rice, but cooking times and water ratios must be adjusted. This is a basic recipe to which I sometimes add avocado or grilled chopped jalapeño or mango. Sometimes I add mint along with the cilantro if I have it.
Recipe by Pamela Salzman at https://pamelasalzman.com/quinoa-with-toasted-coconut-and-lime-recipe/