This vegan quinoa salad is incredibly aromatic. The quinoa is cooked in coconut milk then tossed in 17 fresh herbs, all homegrown in the LinsFood garden!
Heat the oil in a saucepan and fry the garlic for 30 seconds.
Add the drained quinoa and toast in the garlic oil for 1 minute, stirring constantly.
Add the coconut milk, water and salt, stir, and bring to a boil on medium heat.
Leave the quinoa to bubble away, until the liquid has been absorbed, but not completely dry.
Stir the quinoa, cover and cook for 5 minutes. We stir because of the coconut milk, which has a tendency to catch.
After 5 minutes, take off the hot hob, and leave to stand for 5 minutes. Then fluff with a fork and tip all the quinoa out onto a large plate and spread it out. Leave to cool for about 30 minutes or so.You could cook the quinoa much earlier and just leave it in the pot to cool.
The Herbs and Stuff
While the quinoa is cooking, cut up your herbs. Roll them all up (except the lemongrass) into a chiffonade, in the largest leaf you have. Then, just slice. This is the easiest way to chop up the tinier ones. Don't worry too much about stems, just chop them up too, unless they are very woody and stiff, then pick the leaves off.Place on a plate and set aside.
Slice the bottom half of the lemongrass into rings. Then just roughly chop the rings up into little pieces. Add to the chopped herbs above.
Quarter the cherry tomatoes and add to the herbs.
Finely chop the chillies.
Halve 1 of the limes. Reserve the other of you want more after tasting.
Assembling the Quinoa Salad
Place the cooled quinoa into a large bowl. Top with the herbs and tomatoes.
Squeeze the juice of 1 lime all over.
Add some freshly ground black pepper.
Toss the salad gently, making sure that everything is mixed well. Taste, then add more salt or lime juice, if you think it needs it.
Notes
I've listed the prep time as only 10 minutes, as all chopping will be done while the quinoa is cooking.