Quinoa with Coconut Miso Sauce and Veg

This wholesome meal can be varied to serve as few or as many people as you require. The creamy coconut sauce and use of quinoa as the basis makes it a suitable gluten-free & vegan dinner idea.


  • Quinoaa handful of raw quinoa per person
  • fresh corn
  • fresh broccoli
  • fresh snowpeas
  • can of coconut milk/cream
  • small tablespoon of miso per person
  • some lemongrass (a few inches of the pale lower section of lemongrass, not the leaves) or kaffir lime leaves if you have them (optional)
  • shallots or fresh coriander leaves for garnish


  • Bring 1 part quinoa to 2 parts water to a boil
  • Cover, reduce heat to low, and cook for about 15 minutes or until the germ separates from the seed
  • Steam the vegies above the quinoa
  • The cooked germ looks like a tiny curl and should have a slight bite to it.
  • Boil the lemongrass or a few finely chopped kaffir lime leaves in a little water
  • Mix the miso with the lemony water to form a slightly runny consistency
  • Add the lemony miso to half a can of coconut milk/cream (for 2 people - adjust volume of coconut to suit your requirements)
  • Serve the quinoa into bowls, topped with the veg and sauce, topped with some elegantly chopped shallots or coriander

Also good with some lightly fried tofu or tempeh.