There’s something about this combination of ingredients that creates a naturally sweet yet savory dish. For a richer flavor, use both oil and ghee. Any kind of dried chile works—mild, hot, or smoked.
- extra-virgin olive oil, coconut oil, or ghee
- dried chiles, stemmed, seeded, and broken or cut into small pieces
- quinoa, well rinsed and drained
- kosher salt
- homemade broth, store-bought broth, or water
- sugar-free dried coconut
- Heat oil in a large saucepan with a tight-fitting lid over medium heat. Add chile pieces and cook, stirring, until fragrant and softened.
- Add quinoa to pan and toast, stirring, until just golden. Season with salt.
- Add broth (use 2 parts broth or water to 1 part quinoa), bring to a simmer, and cook, covered, for about 15 minutes. Turn off heat and blend with an immersion blender if you like. Stir in coconut, and let stand, covered, for at least 5 minutes.