I love using Google when I have a few ingredients staring me in the face, but I have no idea how to combine them. The latest example was when I was looking at the bottle of Sriracha hot sauce that I recently purchased. I wanted to make something that contained Sriracha along with quinoa, since that was the first grain that caught my eye when I opened the cupboard. A search on ‘Sriracha quinoa recipes’ soon had brought me to a great looking recipe for a spicy Thai dish that combined those ingredients along with a few fresh vegetables, tofu and coconut milk. The result was a tasty one dish meal that had a very nice bite to it.
The recipe – which I found on Chow.com – is one that has a fair number of steps. The author acknowledges this, but says that by doing a few things in parallel you can bring this meal together in an hour. I have to say that is a bit ambitious, as it took me at least half again as long to make this from beginning to end – but efficiency in the kitchen is still not one of my strongest suits.
That said, this is definitely a meal worth the time and effort. The quinoa, which would have been good with chicken or beef as well as tofu, had a superb flavor. The spicy bite of the Siriracha was offset by the other dressing ingredients (including lime zest and juice, sugar, sesame oil, cilantro and peanuts), while the subtle flavor of the coconut came through in each spoonful of the quinoa. The only disappointing part of the meal was that I didn’t brown the tofu as much as I would have liked. That was a by-product of recently ruining our best non-stick frying pan, so I had to fry these up in a pan where they kept sticking to the bottom. If you make this use your non-stick pan for the tofu, or go with beef or chicken as an alternative.
Recipe: Spicy Thai Coconut Quinoa