Recipe: Thai Quinoa

Quinoa really is an amazing seed. It is a complete protein, packed with vitamins and minerals and it’s easy to cook. It’s ability to grow in almost any climate and condition coupled with its nutritional value make it an ideal crop to feed the world.


250g Quinoa, organic is best

2inch piece Ginger

Lemongrass stalk

3 Garlic cloves

1 Chilli

Bunch Coriander

Juice of 1 Lime

Half a block of creamed coconut dissolved in small amount of water

Glug of Sesame oil

Soy sauce

1 medium Leek

Bunch of Spring onions

Thai sweet chilli sauce


To Start Quinoa needs to be rinsed in cold water to remove the outer layer of Saponin as this has a bitter flavour and can inhibit digestion.

Add to boiling water for 12 to 15 mins, drain and let sit with the lid on to help it absorb excess moisture and get fluffy as you would with Rice.

Meanwhile for the Thai bit, Blitz Ginger, Lemongrass, Garlic, Chilli, Coriander, Lime, Coconut, Sesame oil and Soy sauce.

Taste and adjust for preferred flavour.

Mix with Quinoa.

Optional extras: Cook some finely chopped Leeks in dash of water and Soy sauce, throw in some chopped spring onions, add to Quinoa.

Toast some Cashew nuts in a pan with Soy sauce to sprinkle on top.

Mix together 5-1 parts Sweet chilli sauce with Soy sauce to drizzle on top.

Serve hot or cold, with carrot salad on the side.


Nick Todd

Folkestone, Cantiaci, Community, Transition Town, Vegetarian, Vegan, Sustainable Living


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