This recipe, with its double dose of coconut, is a quinoa game-changer.
Recipe information
Total Time
50 minutes
Yield
6 Servings
Ingredients
1
tablespoon virgin coconut oil
1½
cups quinoa, rinsed well
1
13.5-oz. can unsweetened coconut milk
1
teaspoon kosher salt
Need to make a substitution?
Preparation
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 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.
Nutrition Per Serving
Calories (kcal) 300 Fat (g) 19 Saturated Fat (g) 14 Cholesterol (mg) 0 Carbohydrates (g) 29 Dietary Fiber (g) 4 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 330