Coconut quinoa with salty broiled sardines

A four-ingredient, pantry-only, nasi lemak-inspired recipe with a great texture and flavour balance. One tin of sardines, one can of light coconut milk, 3/4 cup of quinoa, handful of toasted silvered almonds (or other chopped nuts) will make about 2.5 servings.

1. In a dry pan, toast the nuts until golden brown, then set aside.
2. Next, toast the (pre-rinsed) quinoa until golden and nutty-smelling.
3. Add a can of light coconut milk to the quinoa, let the mixture come to a boil, and then turn the heat down to low/medium to simmer. Season with minced/powdered/pressed garlic and a generous pinch of salt. Cover and cook until all the liquid has been absorbed and the quinoa has puffed, about 25-30 mins.
4. When the quinoa is almost done, open a tin of (skin on, bone in) sardines in water and drain well. Split the fillets in half and set down on a baking tray that has been lightly misted with cooking spray. If the sardines are unsalted, season generously. Broil for about 2-3 minutes on each side, or until the sardines are crisp and nicely browned.
5. Crumble the sardines into the quinoa, add the nuts, and mix well before serving. Optional: top with dried herbs (parsley or cilantro should work well) or with plumped sultanas.


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