She LOVES coconut and pineapple, and prefers vegetarian food. This recipe seemed right up her alley. I made a few changes, using green onions as it is one of her favorite vegis to munch on. I also added in two tablespoons of coconut milk (single ingredient canned milk – Thai or other brand) to the dish, just prior to serving to add in texture and additional coconut flavor.
For a fun presentation, I added a garnish - a plank of pineapple flesh rolled and a piece of cilantro tucked inside. I also cubed fresh avocado and added bits of toasted coconut, and served it on a bed of fresh organic greens.
My teen gave this dish two thumbs up. If you are stuck in the cold in January give this very easy to make dish a try...and experience tropical flavors that are sure to delight!
Bon apetit!
Rita
(Below is the Carribean Quinoa dish - unplated.)