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A light and nutritious dish that mixes steamed vegetables and rice with quinoa.

The dish is served with a mild coconut milk and lemongrass sauce. Flavours that go well together.

Basmati and quinoa with coconut milk

Basmati rice and quinoa with coconut milk, Thai basil and lemongrass stick. Various vegetables complete this Asian flavoured dish.

Scale

In a small pan, let infuse the coconut milk at low heat, together with the stick of lemongrass cut into 4 pieces.
Add 1 tsp of water, the curry, 2 pinches of salt and 5 leaves of chopped basil.
Let it simmer at very low heat during 15 minutes.
Pass the sauce through a strainer and keep it warm.
Cut the zucchini into slices, the broccoli into large pieces and the pepper into dices.
Cooking in parallel: -the vegetables at steam for 10 min, then drain and keep them warm.
-The quinoa in salted water in a small pan during 10min., drain and keep warm.
-The rice in 3 cups of salted water for 10min.
Start dressing by creating a circle of rice and quinoa. Put the vegetables inside the circle. Add sauce generously. Decorate with one or two leaves of thai basil.

For a more complete dish, use a whole grain rice.

Keywords: basmati rice, coconut sauce

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