Malaysian Quinoa (Vegetarian)

1 1/2 cups water, divided
1/2 cup dried soy chunks (textured vegetable protein)
1 tablespoon peanut butter
1 tablespoon canned cream of coconut
1/2 bird's eye chile, seeded and minced
1/2 green onion, diced
1 teaspoon chopped cilantro
1/2 cup uncooked quinoa
salt and pepper to taste

Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.




1