When it comes to side dishes, I’m a creature of habit. I’m obsessed with dark, leafy greens like kale and chard. I’m also really into quinoa lately. Fun fact, ES friends: did you know quinoa isn’t a grain? It’s a “chenopod” (What is that? Real talk: I’m not sure.) Apparently, it’s more closely related to beets, spinach, and tumbleweed. Maybe tumbleweed will be the next hot food trend! You heard it here first.
Anyway, since I use quinoa so much in my cooking, I need to find ways to keep it interesting. One of my favorite methods is to cook it in coconut milk rather than water or broth, which gives it a slightly creamier texture. To balance out the sweetness of the coconut, I add lots of salt and spices. This is a very adaptable base; you can mix in whatever herbs and vegetables you desire.
