Ready in under 30min. Simple, staple ingredients. Infinite variations.
You will need, for 2 portions:
1 cup dry quinoa
1 tin MSC tuna in brine, drained
1 tin coconut milk
1/2 bouquet coriander
4 cloves garlic
1 tbsp. coconut oil or ghee
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground clove
1 tsp turmeric
1 tsp ground coriander
5 cardamon pods
1 star anise
sea salt to taste
Cut the broccoli stems.
Use a stockpot and steamer set. If you don't have a steamer, use a metal sieve.
Place the quinoa in the pot and add 3 cups water. Add the cardamom pods and star anise to the water. In the steamer place the broccoli stems. Cover. Bring to boil then simmer for 10 min.
Meanwhile, peel and chop finely the garlic and shallots.
In a non-stick pan under medium heat, melt the coconut oil and sizzle the garlic and shallots until translucent / light golden.
Add the spice, mix well and cook for 1-2 min. until they release their fragrance. Add the tuna, mix well. Turn the heat to low. Add the coconut milk and cover.
Drain the quinoa and broccoli. Add them to the pan and cover. Leave to simmer for 10min. Remove from the heat and add the fresh coriander, coarsely chopped.