The Perfect Quinoa (Toasted coconut, anyone?)

Key Players: Featuring 1 to 1& 1/2 cup chopped Cilantro, 1/2 cup desiccated Coconut, 1 teaspoon grated Ginger
Supporting Players: Quinoa, Salt, toasted sesame oil (which is very Chinese and adds more depth to the taste of food than regular sesame oil)

Prepare Quinoa by first soaking 1 cup in water for 15-30 minutes.  This gets rid of the soapy stuff on the grains which can make it bitter.  After rinsing several times, put in a bot w/ 1.5 cups water and 1/2 teaspoon of salt.  Put the the lid on the pot, bring to boil and then simmer for 20 min.  You know the quinoa is done when there are little air holes in it (like sandcrab breathing holes in the sand).  Fluff!  Toss w/ a bit of toasted sesame oil (or more if you're like me :)

Heat your iron skillet over a medium flame w/ a bit of the oil, then add Ginger.  Stir for a second, then add Coconut.  Watch it carefully cause it will toast almost immediately.  This will start smelling sooooo yummy.  Then add Cilantro, and stir until it gets a little wilted.  (These 3 Key Players are the best combination of flavors in the world to me!)

Add the Quinoa to the pan.  Mix it up!  Add more oil before serving.

YUM.  I sometimes eat this as a main quick dish or it is a yummy side dish w/ soup.

This is a balancing dish of one of the best grain proteins with cooling and cleansing cilantro, nurturing coconut, and great for digestion ginger.