A nourishing and cooling dish for the summer months. 



• 5 cups fresh mixed vegetables, diced: carrots and broccoli (use any vegetable that’s in season)
• ½ tablespoon fresh ginger chopped
• ½ cup white basmati rice
• ½ cup quinoa
• 1 cup coconut milk
• 1 ½ cups water
• ½ cup shredded unsweetened coconut
• Salt to taste
• Fresh herbs to garnish – coriander and mint work well
• Fresh Lime




Cook the rice, quinoa, ginger, and vegetables in the coconut milk/water mixture until cooked. You can use the stovetop method or a rice cooker. Watch the water level and add more water if needed as some vegetables require more water for cooking than others.

In a skillet, dry roast the shredded coconut over low heat until golden brown and fragrant.

Add the coconut and salt and gently stir into the coconut/rice/quinoa/veg mixture.

Serve warm with fresh coriander, mint and a squeeze of lime. Can also be served as an accompaniment for fish or meat dishes.

Makes 4-6 servings