The taste of quinoa is nutty, earthy and delicious. It pairs well with flavors like dried cranberries, walnuts, sweet potatoes and acorn squash, just to name a few. Coconut quinoa pairs well with grilled fish or chicken breast, as well as with shrimp. It’s the perfect side dish or served as a light lunch alongside a small salad. Quinoa is super delicious and nutritious. Make it part of your diet to reap it’s benefits.
What is Quinoa?
Quinoa [KEEN-wah] Although quinoa is new to the American market, it has been a staple in South American cuisine for a very long time. Called “the mother grain” and hailed as the “supergrain of the future, “Quinoa” contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats, lower in carbohydrates than most grains and provides a rich and balanced source of vital nutrients.
Tiny and bead-shaped, the ivory colored quinoa cooks like rice but takes half the time to cook as regular rice, and expands to four times its original volume. Its flavor is delicate, almost bland, and is compared to couscous. Quinoa can be used in any way suitable for rice. As part of a main dish, a side dish, in soups, in salads, in puddings and even in breads and cookies. It’s available packaged as a grain, in several forms of pasta and ground into flour. Quinoa can be purchased in natural food stores and supermarkets.
- 1 tablespoon coconut oil
- 1 1/2 cups quinoa, rinsed well
- 1 13.5 oz can unsweetened coconut milk
- 1 teaspoon kosher salt
- roasted coconut chips, garnish
- Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes.
- Add coconut milk, salt and 1 1/2 cups water, stir to combine. Bring to a boil; reduce heat, cover and simmer until quinoa is tender and liquid is evaporated, 20 to 25 minutes.
- Let sit 10 minutes, fluff with a fork.
Serve this delicious side dish alongside grilled chicken breast or pork chops. Honeyed Carrots
Recipe adapted from: Bon Appetit
Roasted coconut chips: Trader Joe’s
10 Comments on “Coconut Quinoa”
This looks like a delicious dish. Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Hi Miz Helen, Thanks for stopping by today and I'll see you at the end of the week. Lynn
Hello cute lady! This looks so good. Pinned. We really appreciate you taking the time to stop by our party. It wouldn’t be a party without you. Please join us on Monday at 7 pm. Happy Monday! Lou Lou Girls
Hi Kimberly, See you there tonight~ Thanks for stopping Lynn
Lynne, this looking soooo good — I know I'd like it. Must be that many others know it too. Your recipe was one of the most viewed on last week's party. You're featured this week — our 100th Wonderful Wednesday Blog Hop! I am expecting a big turnout. 🙂
Thanks and I'll see you there:) Lynn
I agree, on its own quinoa can be a little bland, but mixed with the right ingredients it makes a delicious side or entire meal. I am a huge fan of coconut, so this looks delicious. Will have to try it! Stopping by from the Wonderful Wednesday Blog Hop.
Hi Bev, Thanks for stopping by and if you like coconut you'll like this recipe! I would also like to add some quinoa to steel-cut oats…..make overnight crock pot oatmeal……Lynn
I've recently started eating quinoa, and really love it. I can't wait to try this recipe!
This recipe was a great "first" recipe for me to make. Easy, fast and very delicious~ Plus I love coconut anything~ Lynn