This recipe, with its double dose of coconut, is a quinoa game-changer.
Recipe information
Total Time
50 minutes
Yield
Makes 6 servings
Ingredients
1 tablespoon virgin coconut oil
1 1/2 cups quinoa, rinsed well
1 13.5-ounce can unsweetened coconut milk
1 teaspoon kosher salt
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 1 1/2 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
Per serving: 300 calories
19 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
