5 years in to blogging and I’m still posting about quinoa…like all the time. I remember way back when in 2010, quinoa was $2.99/pound at Whole Foods. Then Glamour Magazine told everyone it was healthy and the prices jacked. Awwwwww shucks. Honestly, I’m not even mad about it one bit! If the common person can now pronounce quinoa on the first try and doesn’t think it’s a planet, I say we are all winning.
Fun fact – the first post on FFF to ever go viral was a round-up of all of my quinoa recipes called “10 Health Quinoa Recipes.” You can see the post HERE. I actually went in and updated it with a new graphic because the other one was TERRIBLE. I also changed out the recipes to include more of my newer ones.
So, I sort of feel like this recipe is a cop out because it’s SO EASY. However, I decided it needed its own post because I’ve been eating it up the wazoo in my weekly “bowls.” What are my weekly bowls? On Sundays I meal prep 1. a grain 2. a meat and 3. a whole bunch of veggies, so that I can assemble bowls during the week (ie: superfood taco bowls or vegetarian brown rice bowl). I’m planning on doing a meal prep post soon…so watch for that! Anyways, this coconut quinoa has been my star grain for the past couple of weeks and hot damn is it good. It’s like coconut rice, but better because quinoa is a complete protein and way better for you. Glamour Magazine told me so.
How to Make Coconut Quinoa
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 4
- 1 cup quinoa, uncooked
- 1 15 oz. can coconut milk (full-fat or lite)
- 1/2 cup water
- 1 tablespoon maple syrup
Rice Cooker Method
- Place all ingredients in a rice cooker and set to white rice setting. Let steam until the liquid is fully absorbed.
Stove Top Method
- Place all ingredients in a medium size pot. Bring to a rolling boil. Reduce heat to low, cover, and let simmer for about 10 minutes or until the liquid has completely absorbed.
Need some inspirationon what to serve this coconut quinoa with? How about…
- Kung Pao Chicken Meatballs
- Honey Sriracha Chicken
- Thai Basil Veggie Stir Fry
- Healthy Kung Pao Chicken
- Maple Tamari Glazed Pork Roast
- Lemon Lime Asian Shrimp Kebabs
Pretty much any Asian-inspired dish would go great with this.It’s just a tad sweet, so mixing any kind of salty or spicy is just on point. OR you can get cray and eat it for breakfast with some berries and milk!