Best 5 Coconut Quinoa Recipes
Indulge in the delectable flavors of coconut quinoa, a culinary masterpiece that blends the nutty goodness of quinoa with the creamy richness of coconut milk. This versatile dish can be prepared in multiple ways, catering to diverse tastes and preferences.
From the classic coconut quinoa, a harmonious blend of quinoa, coconut milk, and a touch of sweetness, to the savory delights of vegetable coconut quinoa, featuring an array of vibrant vegetables sautéed to perfection, this article offers a tantalizing collection of recipes that showcase the versatility of this dish.
For those seeking a burst of freshness, the coconut quinoa salad is a delightful symphony of flavors, combining quinoa, coconut, crunchy vegetables, and a zesty dressing. Experience the tropical allure of the pineapple coconut quinoa, where the sweetness of pineapple harmonizes with the nutty texture of quinoa and the creaminess of coconut milk.
For a hearty and satisfying meal, explore the wonders of coconut quinoa pilaf, a flavorful combination of quinoa, coconut milk, and aromatic spices, or savor the comforting warmth of coconut quinoa soup, a nourishing broth infused with the goodness of quinoa, coconut milk, and an assortment of vegetables.
Embark on a culinary journey with this comprehensive guide to coconut quinoa, featuring a diverse range of recipes that promise to delight your taste buds and inspire your creativity in the kitchen.
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
COCONUT QUINOA PUDDING
Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?
Provided by Samantha Seneviratne
Categories dessert
Time 1h30m
Yield 6 servings (about 3 cups)
Number Of Ingredients 6
Steps:
- Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
- To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!
TROPICAL COCONUT QUINOA PUDDING
This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
- Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
- Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
- Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g
MARCUS SAMUELSSON'S QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT
Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy weeknight meal. Quinoa, steeped in coconut milk, becomes a rich canvas for vegetables and bold flavors like ginger and Aleppo pepper.
Provided by The New York Times
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 574 milligrams, Sugar 4 grams
COCONUT QUINOA
A nice change from plain old grains. Quinoa has become a staple in our home because it only takes about 15 minutes to cook as opposed to 45 minutes for brown rice. I use canned coconut milk or coconut milk from the carton interchangeably. However, the coconut milk from the carton is sweetened, which my family likes but might not be right with some main dishes.
Provided by MATHGOD
Categories Side Dish Grain Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Bring quinoa, coconut milk, and flaked coconut to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until the quinoa is tender and the water has been absorbed, 10 to 15 minutes; season with salt.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 20.8 g, Fat 19 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 11.9 mg, Sugar 0.1 g
Tips:
- To achieve the best texture for your coconut quinoa, ensure that you rinse the quinoa thoroughly before cooking to remove any bitterness. Use a fine-mesh strainer and rinse the quinoa under cold water for at least 30 seconds, or until the water runs clear.
- For a more flavorful dish, try toasting the quinoa before cooking. Heat a large skillet over medium heat and add the quinoa. Cook, stirring constantly, for 3-4 minutes, or until the quinoa is lightly toasted and fragrant.
- Feel free to customize your coconut quinoa with various ingredients to suit your taste. Some popular additions include chopped nuts, dried fruits, vegetables, or herbs. Experiment and create a unique combination that pleases your palate.
- Store the leftover coconut quinoa in an airtight container in the refrigerator for up to 5 days. You can also freeze the cooked quinoa for up to 2 months. When ready to serve, reheat it in a saucepan over medium heat or in the microwave until warmed through.
Conclusion:
Indulge in the delightful flavors and health benefits of coconut quinoa. With its versatility and ease of preparation, this dish is perfect for busy individuals seeking a satisfying and nutritious meal. Whether served as a main course, side dish, or breakfast option, coconut quinoa will surely impress your taste buds and nourish your body. So, gather your ingredients, follow the simple steps, and embark on a culinary journey that combines the goodness of quinoa with the tropical essence of coconut. Happy cooking!
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