Coconut Quinoa Brown Rice Pilaf

Coconut and red pepper flakes are a ying and yang for this dish.  Just like combining quinoa and brown rice.

This is a rich, delicious and toothy grain side dish that augments delicate dishes such as fish very well.  Combining with some beans (e.g. black beans or small red beans) and a veggie side dish, would make a very satisfying vegetarian meal.
1/2 cup rainbow quinoa
1/2 cup short grain brown rice
2 tsp canola oil
1 can coconut milk
enough water (about 1/4 cup) to bring coconut milk to 2 cups
1 tsp Mrs. Dash salt free xtra-spicy seasoning blend, or dash red pepper flakes
1/2 tsp salt

Toss the quinoa and brown rice into a medium pot with the canola oil. Toast the grains for about 5 minutes, until you start hearing the quinoa pop quite a bit. Add the coconut milk and water and stir. Season with the Mrs. Dash and salt.

Bring to a gently boil, stir and reduce to a low simmer. Cover and cook about 30 minutes. When the water has been absorbed, remove from the heat and place a clean tea towel on top of the pot and then replace the cover. Let sit for at least 10 minutes. Fluff with a fork and serve.

Serves 4.

Cook’s Note: I love Mrs. Dash’s seasonings, especially the extra spicy blend. But honestly it is not the salt-free nature that attracts me. It's the fact that it's a well-rounded collection of flavors and has a good kick to it. I use it for flavoring and I use it for garnishing quite a bit.