This coconut quinoa goes well with any Asian-inspired dish. Connects in 30 minutes and is full of coconut flavor!
Make this coconut quinoa recipe
When we made our list of 15 things in 2015, Logan added to try new dishes. One of his “new foods” is couscous. The night he asked me to make it I actually didn’t have any, but I figured quinoa was close enough. Who was I to deny him the opportunity to voluntarily try something new?
I made a basic quinoa with no major additives, just a little salt and olive oil. And for some reason that is still a mystery to me, both kids enjoyed it. Specifically, Logan said that “quinoa is much better than rice that tastes like nothing.”
Everything OK. I think we will eat a lot of quinoa next year.
But alone? Only boiled in water? And nothing else has been added? I’ll pass.
On the first night, I made a cajun crockpot dish which I served on top of my quinoa. The kids kept their’s separated. Kids have a hard time with a lot of textures mixed together.
I’ve been trying to figure out how to serve quinoa with extra flavor, but without chopped veggies or the like, to fit the Asian orange baked chicken recipe I’ve been experimenting with.
I would normally serve coconut rice with chicken so I figured you might try it with quinoa instead. This is what I came up with for a Coconut Quinoa that has a more flavor than plain quinoa, tastes good on its own, and doesn’t have a bunch of other stuff mixed in it.
Ingredients for coconut quinoa
For this coconut milk quinoa recipe, you’ll need:
- Coconut oil
- Canned coconut milk
Is Quinoa Gluten-Free?
Yes, quinoa is naturally gluten-free. However, cross-contamination can occur, so if you have an intolerance you should still look for certified gluten-free quinoa.
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How to Prepare Quinoa
To make this coconut quinoa, you first need to cook it in melted coconut oil for about 5 minutes. Then add the other ingredients to the pot and bring to a boil.
After boiling, lower the heat and cover the pot with a lid. Boil the quinoa for 15 minutes, then turn off the heat and leave it for another 15 minutes (this makes it nice and soft).
Should I use coconut oil?
If you don’t have coconut oil on hand, you can use a neutral-flavored oil in its place. Coconut oil adds a subtle sweetness to the dish, but your coconut quinoa will still taste good without it.
How to Store Quinoa
Let the coconut milk quinoa cool to room temperature before placing it in an airtight container in the refrigerator. It lasts several days and can be easily heated in a saucepan with a little more water to prevent it from drying out. Coconut quinoa is also a delicious cold salad.
Tips for Making Coconut Quinoa
When preparing the quinoa, rinse it thoroughly before placing it in the saucepan. If you don’t rinse the quinoa, it tends to taste quite bitter.
I highly recommend garnishing this coconut milk quinoa with sliced green onions or chopped cilantro. It is a great base to serve with Asian-inspired recipes as an alternative to rice.
For an extra dose of coconut, you can try roasted coconut. Don’t know how to toast coconut? Check out this post on how to toast coconut flakes 3 ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!
More Quinoa Dishes:
This Chicken, Beet, and Arugula Quinoa Bowl is topped with a homemade sherry molasses vinaigrette. This is a protein-rich meal that will keep you full!
I love making these Rainbow Quinoa Bowls with winter produce like pomegranate seeds, delicate squash, and Brussels sprouts. This recipe is so easy to make, yet so filling.
Tired of the same boring salads you’ve been making for months? Shake things up with this Winter Spinach Chicken Salad Quinoa Bowl. It’s a filling salad that you won’t get tired of!
These Black Bean Quinoa Burgers are packed with Latin flavors. They’re a great alternative to regular hamburgers and can be frozen for later.
Are you looking for another unique quinoa recipe? Make this Roasted Poblano Cilantro Quinoa. It’s a great side for any Mexican-inspired meal.
What’s your favorite way to enjoy quinoa?
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I’ve been eating quinoa for a while, but I have to admit that I haven’t been very creative in the way I cook it (other than cooking it with a little mineral!). As such, my quinoa was pretty simple, and as I make it every week I was getting bored. Then I realized: I have to cook it in coconut milk!
Quinoa z mleka kokosowego jest jak hybryda dekadenckiego lepkiego ryżu kokosowego i napakowanej białkiem komosy ryżowej. It has a creamy and rich flavor, making it perfect for a tropical appetizer (I made mine with fresh mango jalapeño pico) or porridge for breakfast. My next experiment will be night quinoa with creamy coconut milk and possibly quinoa pudding. But first the facts!
It’s very simple: a can of whole coconut milk and 2/3 cup of dry quinoa. Bring to a boil and simmer until completely cooked, remembering to mix it and beat it with a fork (do not let it stick to the sides of the pot!). And that’s really all. Some can be served hot straight away, while the rest can be left for a delicious breakfast or appetizer. This simple swap will make the weekly Jane Bean much more delicious – it’s like a piece of vacation!
For the dressing:
- 1 2/3 cup fresh cilantro (from about 1/2 bunch), long thick stems removed
- 3/4 cup unsalted, roasted peanuts
- 1/3 cup hot Sriracha sauce
- 2 tablespoons finely grated lime zest (from about 3 medium limes)
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup toasted sesame oil
- 1 tablespoon of dark brown packaged sugar
- 2 medium cloves of garlic
- 1 1/2 teaspoon of kosher salt
For the quinoa:
- 2 cups of quinoa of any color or variety
- 1 can (14 ounces) of unsweetened coconut milk
- 1 1/3 cup vegetable broth or low sodium vegetable broth
- 1 teaspoon of kosher salt, plus more if needed
- 1 package (14 to 16 ounces) of hard tofu
- 2 medium carrots (about 8 ounces)
- 1 medium head of broccoli (about 1 pound)
- 4 medium shallots
- 2 tablespoons of vegetable oil
- Coarsely chopped fresh cilantro
- Coarsely chopped unsalted roasted peanuts
- finely chopped shallot
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There are a few components and a bunch of ingredients in this dish, but don’t let that fool you—it’s still simple enough for a weeknight dinner and you won’t use every pot and pan in the house. The key is to prepare the ingredients while cooking: the spicy peanut dressing mixes in 1 minute and, as the quinoa cooks, slice the tofu and the vegetables that cook in a few minutes. So, put it all together for an easy, healthy and hearty lunch or a healthy lunch at work.
For the quinoa:
- 1 Rinse the quinoa in the colander under cold water until the water runs clear. Put in a large pot; add the coconut milk, the vegetable broth and the measured salt; and mix to combine. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the white outer shells on the quinoa crack, revealing translucent balls, for about 15-20 minutes.
- 2 Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into cubes and put it in a single layer on a plate lined with paper; to put aside. Slice the carrots and cut them into 1/8 inch thick rings; to put aside. Cut the broccoli stem into 1/2 inch and cut the head into 1 inch florets; to put aside. Cut the white and light green parts of the shallot into thin slices; to put aside.
- 3 When the quinoa is ready, remove it to a large serving bowl and to put aside. Wash the saucepan, fill it with water and season generously with salt. Cover with an airtight lid and bring to a boil over high heat.
- 4 Meanwhile, heat the oil in a large non-stick skillet over medium heat until it starts to glow. Add the tofu and cook without stirring until the stock turns golden, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and fry until the other sides are golden brown, about 3-4 minutes longer. Take a slotted spoon on a plate lined with absorbent paper and season with salt; to put aside.
- 5 Add the carrots to the boiling water and cook until tender, about 2 minutes. Using a skimmer, transfer them to a quinoa bowl. Boil the water, add the broccoli and cook until tender for about 3 minutes. Drain in a colander and place in a bowl with the quinoa and carrots.
- 6 Add the cooked tofu, dressing, and scallions to the bowl and mix to combine. Before serving, garnish with more cilantro, peanuts, and scallions.
You are here: Home / Recipes / Side Dishes / Easy Coconut Quinoa with Lime Zest (3-Ingredient Side Dish!)
Posted on Published: 04/01/2019 – Last update: 07/14/2020 Author: Author Tara Kuczykowski
Just 3 ingredients and incredibly easy preparation (use a rice cooker or instant pot) make it deliciouscoconut quinoawith a lime zest recipe as an addition to the main course or as a breakfast option… A real winner!
Coconut Quinoa with Lime Zest
I’m all about simple healthy side dishes that pack a ton of flavor — and this easy coconut quinoa completely delivery! We’re talking virtually hands off cooking here, folks…
Basically, it’s a riff on our favorite (and very popular) coconut milk rice recipe, substituting quinoa for the basmati rice. Sounds good, huh?
And it’s good for you, too! Not only is quinoa high in protein, it’s also packed full of antioxidants, high in fiber, AND naturally gluten free. So many benefits in a delicious, versatile and incredibly easy to prepare cereal!
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3-Ingredient Coconut Milk Quinoa
With just three real ingredients (because salt and water don’t count, right?), this coconut milk quinoa recipe is a cinch to prepare, especially when you use my easy quinoa in rice cooker method. Yes, really … YOU CAN make quinoa in your rice cooker!
Just a word about coconut milk … While you could probably use your favorite coconut milk drink in this recipe, I prefer to use canned coconut milk for cooking. Provides much more flavor and a richer texture.
But if you want to choose a coconut milk drink, quinoa is always cooked in a 1: 2 ratio of quinoa to liquid. So you’d omit the water and use 2 cups of coconut milk beverage in lieu of the canned coconut milk and water in my recipe. You can also substitute coconut water with the same method.
By the way, my favorite brand of canned coconut milk is Thai Kitchen – organic if I can find it, but the usual variety is fine too. I stock up via my monthly Subscribe & Save order so I always have some in my pantry (because we make this yummy quinoa and coconut milk recipe often).
Although I’ve been finding it for a great price at Costco lately, too. So if you’re a big Costco fan (like me!), look for it there.
Coconut Milk Quinoa in Your Rice Cooker or Instant Pot
How you prepare this coconut quinoa is completely up to you. You CAN choose to make it on the stovetop (instructions below) — it’s actually slightly Faster. But it’s just so darn insanely easy do it in a rice cooker. Just add quinoa, coconut milk, water and salt and hit the start button. Then you’re free to throw together the rest of your meal while it cooks.
I have a whimsical Zojirushi model, but a cheap rice cooker like this extremely cheap model will be more than enough. For about $16, you’ll adore the overall time savings!
Instant Pot Quinoa: I’ve recently been experimenting with making this recipe in my Instant Pot electric pressure cooker — and it’s even faster! Just a minute under pressure …
I alternate between methods depending whether I’m meal prepping or preparing it for dinner alongside a longer cooking dish. Instructions for both methods can be found in the recipe card.
Not only is this coconut lime quinoa a versatile side dish (served alongside chicken, in burritos, in salads, mix in fresh veggies, basically any way you’d normally use rice), the mild flavor with just a hint of sweetness means that it’s perfect for breakfast applications, as well. Topped with coconut flakes, fresh blueberries, toasted pecans, and a serving of vanilla yogurt, it’s a surprisingly delicious breakfast bowl!
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Posted On: September 23, 2017 Updated: June 14, 2020 by Radhika 3 comments
Coconut Quinoa Recipe with step by step photos. Extremely healthy and light, yet filling packed lunch, especially for people with diabetes and ideal for people who want to lose weight.
Quinoa is considered as one of the super food in the world because of its high protein and fiber content making it a perfect food for the vegetarians and vegans. It is much more nutritious as it is also rich in iron, magnesium and manganese, which makes it a fantastic substitute for rice and wheat.
I started using quinoa 3 years ago and didn’t like it very much, so instead of waiting and letting it grow on me, I gave the pack to a friend and didn’t worry. But now, I feel that I have come a full circle and couldn’t get enough of it.
I made this Coconut Quinoa, 2 weeks ago for my lunch and simply loved it. So I decided to do it again today on neivedhyam. This is the same as doing coconut ricebut we only replace the rice with quinoa.
Quinoa is great because it has almost 8 to 10 gms of protein per cup, cooked and not only that, do you know that,
– Quinoa has the highest nutritional profile and cooks the fastest of all the grains.
Our favorite video:
– It is gluten-free and easily digestible.
– It has a low glycemic index, which makes it suitable for people with diabetes.
– It is an extremely energetic seed.
– It is a super food for any vegetarian because it contains all eight amino acids, making it a complete protein.
Quinoa produces a naturally occurring, bitter coating that is toxic in nature called “Saponin”. Therefore, quinoa is usually rinsed before being packaged and sold on the market. But it is best to rinse it again before using it at home just like we wash rice, dagle and vegetables.
The ratio of quinoa to water is usually 1: 2 and 1 cup when cooked yields 3 cups of quinoa. Ma io uso sempre 1:4 in cucina perché è più soffice e i chicchi rimangono separati e morbidi anche quando metto gli avanzi in frigo. With such a relationship, they do not become hard and rubbery.
Coconut Quinoa with stepwise photos:
1. Preheat a pan with coconut oil. Temper with the mustard seeds. When it crackles, add the urad dal, chana dal, dried red chillies and cook until the dal is golden brown. Add the grated ginger, curry leaves, green chilli and cook for 1/2 minute.
2. Add the grated coconut and cook for one minute to mix the other ingredients well in the pan.
3. Add the cooked quinoa, salt and mix well.
4. Throw it well for another minute and remove the pan from the heat. Garnish with roasted peanuts and serve hot.
Erik and I recently interviewed The State newspaper in Columbia, SC. How come? To share with the world how we are working to create your dream lunch and healthcare solution in Columbia, SC – Trisha’s Table, Healthy Meals To Go (Want to know more? Click here).
In an article due out tomorrow, we were asked to provide a recipe. Instead of picking an intense recipe that Erik spends hours on in the kitchen, we thought we’d share something simple, versatile and quick that could easily be recreated at home (we know you’re busy and cooking can fail sometimes, again Trisha’s Tavola, here we come!).
One of the reasons this recipe is amazing is that you can make a batch of it and then use it to make a more exciting breakfast, lunch, or dinner. In the notes below, I share ideas for breakfast and dinner, so be sure to scroll down.
By Trisha’s Table, inspired by chef Toby Leeuw
- Tempo totale "Devo fare qualcosa": 5 minuti
- Total cooking time: 25 minutes
- Capacity: 3 cups
Quinoa (pronounced keen-wah) is considered a whole-grain, but it’s actually a seed. It tastes like rice, but is more nutty and has a light, fluffy texture. And best of all, you only have to put in 5 minutes of work on this delicious breakfast, lunch or dinner. Thanks for a quick lunch, gods! Be sure to buy it pre-rinsed if you’re looking to save time feeding the fam. Quinoa has a natural bitter coating so the birds don’t eat it. If you don’t buy it pre-rinsed or rinse it yourself, your kids won’t eat it either. But if you follow this recipe, the babies could pile up for a few seconds. And if they don’t, you’ll have tropical leftovers to eat with sliced bananas, dates and crushed walnuts for breakfast.
- 1 cup of rinsed white quinoa
- 1 1/2 cups of water
- 1/2 cup of coconut milk or cream in a can
Mix the water and coconut milk in a medium saucepan using a spoon or whisk. Bring the mixture to a boil. When cooked, add the quinoa, mix twice, then cover with a lid. Immediately set the stove to minimum (as low as possible without turning it off). Set the timer for 15 minutes. Don’t lift the lid off the pot until the timer goes off. If you do, you’ll release the heat. When the timer beeps, remove from heat and leave for another 5 minutes. Remove the lid and shell with a fork (remove the bottom of the quinoa a couple of times). Serve and enjoy.
We love when beloved spiced superfoods dress up as healthy sweets. This creamy pudding from Claire Thomas of The Kitchy Kitchen combines all the nutrition with the cozy goodness of comfortable eating, giving us the best of both worlds! Replacing rice with quinoa means that instead of starch we get essential proteins and amino acids. Coconut milk makes this delicious dish vegan friendly too.
Whether you add berries, nuts or nothing at all, this versatile bowl of delicacy will satisfy your appetite and keep you satisfied. Get inspired by some of our other favorite quinoa recipes – including this tropical bowl and this apple-spiced porridge – and whip up Claire’s pudding for a sweet breakfast, healthy dessert or sinless snack.
Rice pudding is one of my favorite comfort food desserts. In France, riz au lait is an art form for the grandmother as much as knitting or lace. La consistenza deve essere elastica e delicata, il gusto è pieno e slightly dolce, e sulla superficie solitamente gira una sottile punta di caramello. I wanted to create a ‘weekday’ version of this decadent classic, one where there’s a little more protein. The cream replaces the coconut and you can sprinkle it with fruits and nuts for a decadent breakfast.
COCONUT PUDDING + QUINOA
4 cups of coconut milk (whole) *
5 tablespoons of honey
1/4 cup dried coconut
6 cardamom pods
1/2 cup of quinoa
1 pinch of salt
sliced almonds, sliced banana and raisins for additions
*For a lighter version, slice the coconut with half the almond milk
In a medium-sized saucepan, bring the coconut milk, honey, dried coconuts, and cardamom pods to a boil.
When the coconut milk boils, add the quinoa and cook it over very low heat. Quinoa musi gotować się bardzo powoli. Not included.
When the quinoa is cooked (taste it!) And you see the grains on the surface of the coconut milk (it takes at least 30 minutes), remove from the heat and let it cool. The pudding will thicken as the quinoa continues to absorb the coconut milk as it cools.
Serve in bowls and on top with almonds, banana and raisins.
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Crunchy Toasted Quinoa Topping! You will love it. It’s a fantastic way to add healthy crunchy protein to the top of your daily porridge or blueberry yogurt snack. It would also look great on ice cream.
I’ve been thinking about this recipe for about 2 years. Yes, it’s time to let my taste buds try crunchy, roasted and roasted quinoa again.
The first time I had toasted quinoa, I didn’t even know what it was! We enjoyed a great family trip to Disney and stayed at Boma, the restaurant at Animal Kingdom Lodge. Boma is known for their breakfast buffet, and I’m a huge breakfast fan, so I was pretty excited to wake up that morning and EAT!
It was my favorite breakfast of my entire vacation and by far the best breakfast buffet I have ever eaten. It was all great, but two things really made me stand out. First was their super fun drink called Jungle Juice, which was a refreshing combination of pineapple, orange, mango & lemonade. Second was their amazing crunchy quinoa dressing that they had at their oat bar.
I remember being intrigued by the sign that read ‘Toasted Quinoa’ and sprinkled it on my oatmeal with a curious shrug. Quinoa was just starting its journey into the world of ‘trendy’ food, and I had always seen it cooked and soft…never toasted and crunchy.
Needless to say, I’m still thinking about that bowl of oatmeal 2 years later! It made a big impression on me. It was delicious!
In searching for recipes of this Crunchy Quinoa topping, I have found a recipe that suggests at Disney, they cook the quinoa then sweeten it and deep fry it. NOT TODAY that I liked it!
I had no intention of putting my precious and healthy quinoa in a deep fryer, so I decided to create the same sweet and crunchy flavor without frying or calories.
I was able to create this recipe and it tastes exactly like the toasted quinoa topping I remember from Disney. To insanely easy do zrobienia, a słój stojący w mojej spiżarni bardzo, bardzo mnie cieszy!
There is a reason why quinoa has become the ‘it’ food. This little grain takes a hard punch.
Pronounced "acute-wah", this protein-rich cereal contains all amino acids and is particularly rich in lysine, which promotes the growth of healthy tissues throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber It looks a bit like couscous and is as versatile as rice, but quinoa tastes richer and more nutty than any other.
It is a vital source of protein for vegetarians, contains more calcium than milk, and is an excellent source of magnesium (which is a calming mineral – yes please!), Zinc and iron. It is also gluten free! No wonder it’s trendy … and I think it will stay!
One thing to know about quinoa is that it has a naturally bitter coating – which is a natural insect repellent – called saponin, which must be rinsed off before being prepared. Requires good soaking for 10-15 minutes before use.
I skip this step and make sure the quinoa I buy says ‘pre-soaked’ on the box. I’m all about efficiency in the kitchen, and this saves time. I rinse it again quickly to remove any residual saponin powder.
A key way to keep a healthy, low-calorie quinoa toast recipe was to add Pure Via® to the sweetener. There are a lot of things I love about this stevia brand, but the fact that it’s non-GMO was a game changer for me. I’m sold. It comes in practical packs to put in your bag and has a really delicious taste without a bitter aftertaste. It is based on stevia and is a great way to add sweetness to food without adding sugar or artificial sweeteners. I found it on Walmart for a great price, but to make it even better, you can grab the coupon to save 0.55 cents on a box of 40 boxes while supplies last.
This recipe has just a few ingredients – quinoa, cinnamon, coconut oil, salt, honey & stevia. Use only 1 tablespoon of oil and honey for a full cup of quinoa, so calories are minimal. Honey is a great binder and adds a nice cinnamon glaze to the quinoa’s surface. I wanted more sweets than 1 tablespoon of honey, so Pure Via® stevia came to the rescue.
It’s a sweet speck, isn’t it?
Here’s what it looks like with all the ingredients mixed. It connects easily. Just put all the ingredients in the bowl and quickly mix the measuring cup.
Just spread it out on a baking sheet (no need to grease the pan) and bake. In minutes you will have an extraordinarily healthy and tasty addition.
I used it along with bananas and coconut for my morning oatmeal and also for my afternoon raspberry yogurt snack.
Yesterday I put the yogurt in a glass jar covered with raspberries and toasted quinoa, covered it with a lid, took a spoon and some stevia packs, and had the perfect takeaway snack. Let’s talk about protein punch!