Coconut Quinoa

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This recipe goes perfect with coconut grilled pork.

Ingredients:
1 TBSP coconut oil
1½ c quinoa, rinsed well
1 13.5-oz. can unsweetened coconut milk
1 tsp salt

Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.

Serves 6 – 8.

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Coconut Curry Grilled Pork

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F&W is quickly becoming my favorite magazine for inspiration! This dish is perfect for a busy weeknight, make the marinade the night before and you will have dinner in less that 20 minutes! Best of all this makes great leftovers.

Ingredients:
One 14-ounce can unsweetened coconut milk
2 TBSP Asian fish sauce
2 TBSP soy sauce
2 TBSP coconut palm sugar
1 1/2 tsp curry powder
1 tsp salt
1 tsp pepper
1/3 c sweetened condensed milk
2 lb boneless pork, sliced 1/4 inch thick and cut into 4-inch strips

In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.

Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate.

Light a grill. Brush pork lightly with the marinade; discard any remaining marinade. Grill over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes.

Serves 8.

Asian Cucumber Salad

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This is the perfect side to any Asian meal.

Ingredients:
5 Persian cucumbers, sliced thin
1 tsp salt
1 TBSP white sesame seeds
1 TBSP black sesame seeds
2 TBSP rice wine vinegar
1 1/2 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes

Toss all ingredients in a bowl.

Serves 4.