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