Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
This recipe serves 4 people

A modern and healthy twist to our local favourite - Nasi Lemak! 😋

  • 240g Quinoa
  • 240g Basmati Rice
  • 80g Coconut Milk
  • 1 tbsp Organic Virgin Coconut Oil
  • 1/3 tsp salt
  • 20g ginger (1 knob)
  • 640g water
  • 4 stalks pandan leaves (tied into a knot)
Shop for NN Quinoa & NN Organic Virgin Coconut Oil here:

Preparing the Quinoa:

  1. Rinse the quinoa thoroughly under cold water.
  2. In a medium saucepan, bring the quinoa, water or broth, and salt to a boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.


Preparing the Lemak Sauce:

  1. In a separate saucepan, combine the coconut milk, sambal chili paste, torn kaffir lime leaves, bruised lemongrass stalk, and turmeric powder.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 5-10 minutes, stirring occasionally to prevent the coconut milk from sticking to the bottom.
  3. Taste the sauce and season with salt as needed. Adjust the level of spiciness by adding more sambal if desired.


Assembling the Quinoa Lemak:

  1. To serve, place a portion of cooked quinoa on a plate.
  2. Ladle the lemak sauce over the quinoa.
  3. Arrange the hard-boiled egg halves, sliced cucumber, roasted peanuts, fresh cilantro or Thai basil leaves, and any optional toppings you prefer around the quinoa.
  4. Serve the Quinoa Lemak warm, and enjoy the delicious fusion of flavors!


Note: Nasi lemak traditionally includes fragrant rice cooked in coconut milk, but this recipe replaces the rice with quinoa for added nutritional value. You can adjust the recipe to your taste preferences, adding more or fewer spices and condiments. This dish is often enjoyed as a hearty and satisfying meal.

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