October 25, 2013

four ingredient coconut quinoa

Coconut Quinoa | TWELFTH AVENUE

Last Saturday, in search of nourishment after a particularly grueling hot yoga session and not quite ready to give up the flavors of Hawaii (take me back!), I whipped up a batch of coconut quinoa from this recipe on Bon Appetit. Little did I know that I was unearthing one of the greatest recipes of all time. I’m not kidding when I say I can’t stop eating it. In the mornings, I heat it up and eat it plain as a subtly sweet breakfast (in lieu of oatmeal), and in the evenings, I eat it as a side to Cajun spiced fish and vegetables. It is four ingredients (one of which is salt), protein rich (okay okay, and fat rich, but good fats…?) and seriously so tasty I could die.

I’m really curious if my obsession is just a personal taste thing, because my husband was not as floored by plain coconut quinoa as I was, but he loved it as a side dish to a savory dinner. So please, please, if you make it, let me know what you think. I’ll just be over here. Face deep in quinoa. Dying of happiness.

Four Ingredient Coconut Quinoa
serves 6


1 Tablespoon coconut oil
1 1/2 cups white quinoa, well rinsed
13.5 oz can unsweetened coconut milk
1 teaspoon sea salt


Heat coconut 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 water to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes (rough estimate).

Let quinoa sit for 10 minutes. Fluff with a fork before serving.