Thai Coconut Mango Quinoa Salad

The term salad is really rather elastic, so I am hoping Jac will accept this for my submission to the August edition of NCR. The challenge this month is to come up with a soup or salad featuring coconut. Diners might consider this more of a side dish as it is thick and rather creamy, but I am calling it a salad because it is served chilled with fresh mangoes and a refreshing Thai green curry dressing. Bursting with fresh flavors complimenting the goodness of nutty quinoa, here this popular gluten-free grain is simmered in coconut milk to bring out even more flare in this dish. Now recognized as a superfood containing many essential amino acids and a nearly complete balance of proteins, minerals and vitamins, quinoa is simply delicious in addition to being good for your body too.

I am also sharing this with Ricki of Diet, Dessert and Dogs who is once again offering up healthy, sugar-free vegan recipes for the weekly Wellness Weekend. Be sure to check out all of the delicious offerings from around the blogosphere.

I highly recommend making your own Thai green curry paste for this dish. It is easy to prepare and the paste will keep in the fridge for a week or more — just think of all of those Thai dishes you have been meaning to try with the remaining paste! If you choose not to make your own paste but want a vegetarian option, chop up some shallots, another hot pepper, ginger, a dash or two extra olive oil, and more parsley and whisk together with the dressing.

Thai Coconut Mango Quinoa Salad

Recipe by Lisa Turner Cuisine: Thai Published on August 17, 2012 Wholesome quinoa cooked in coconut milk and tossed with pieces of sweet juicy mango, fresh herbs and a green curry dressing Print this recipe Salad: 14 oz (400 mL) can coconut milk 1 cup dried quinoa 2 large firm mangos, peeled and diced 2 - 3 jalapeños, seeded and finely chopped Dressing: juice from 1 lime or small lemon 1 tablespoon olive oil 1/2 teaspoon white wine vinegar or rice vinegar 1/4 - 1/2 teaspoon cayenne 1 tablespoon honey or agave nectar 3 - 4 teaspoons green curry paste (recipe below) 1/2 teaspoon sea salt, or to taste fresh cracked pepper to taste Finish: 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley or cilantro, chopped 1/2 cup dried unsweetened coconut 1/2 cup dry-roasted unsalted cashews, broken into pieces Instructions: Whisk the coconut milk with enough water to make 2 cups. Rinse the quinoa and combine with the coconut milk and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. When the quinoa is cooled to room temperature, transfer to a large bowl and add the mangos and jalapeños. Gently toss to combine. In a small bowl, whisk together the lime or lemon juice, olive oil, vinegar, honey, cayenne, green curry paste, salt and pepper. Add to the quinoa and gently toss until combined. Cover and chill for 2 to 3 hours. When ready to serve, gently stir in the basil, parsley or cilantro, and coconut. Transfer to serving plates and garnish with the cashews and additional fresh parsley or cilantro if desired. Makes 4 to 6 servings

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 to 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

More quinoa recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Portobello Mushrooms Stuffed with Quinoa
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Soup with Corn
Quinoa Mushroom Goat Cheese Cake

On the top of the reading stack: High-Rise by J. G. Ballard

Audio Accompaniment: Seconds (Colour & Sound) - Minilogue