Best Coconut Quinoa Recipes

SPICY COCONUT SHRIMP WITH QUINOA

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.

COCONUT QUINOA PUDDING

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!

COCONUT-CURRY LENTIL STEW SERVED OVER QUINOA

Steps:

• Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
• Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
• Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

TROPICAL COCONUT QUINOA PUDDING

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.

MARCUS SAMUELSSON'S QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT

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.

CREAMY COCONUT QUINOA PUDDING

Steps:

• In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
• Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
• Stir in the remaining sugar and set aside to cool.
• Just before serving, garnish with shaved coconut.

COCONUT QUINOA

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.

COCONUT QUINOA WITH HARISSA-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes, harissa, and paprika together in a bowl until coated; spread onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes; stir sweet potatoes and continue baking until tender and lightly browned, 10 to 15 minutes more.
• Heat oil in a pot over medium heat; add shallot, ginger, and garlic. Cook and stir until fragrant, about 1 minute. Add quinoa, coconut milk, and chicken broth; bring to a boil. Reduce heat and simmer until quinoa is tender, about 15 minutes.
• Stir kale, lemon juice, and sweet potatoes into quinoa mixture. Top each serving with feta cheese and cilantro.

COCONUT QUINOA

Steps:

• 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.

COCONUT CHICKEN WITH PINEAPPLE FRIED QUINOA RECIPE - (4.6/5)

Steps:

• Preheat oven to 325 degrees. In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs. Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture. Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done. Meanwhile, make quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add prepared quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa. To serve, slice the chicken and serve on top of the quinoa.

QUICK INDIAN CURRY WITH COCONUT QUINOA (PRESSURE COOKER)

Steps:

• Measure 2 cups warm water and add saffron threads. Let soak for now.
• Meanwhile, cut up all the vegetables.
• Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker and then place a vegetable steaming rack above this (the kind that open up like a flower).
• Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.
• Oil the gasket, close and lock the pressure cooker, and set heat to medium-high. When high pressure has been reached, cook for 5 to 6 minutes. Depressurize with a quick-release method.
• Meanwhile, in a medium saucepan, melt your buttery substance, and saute cumin seeds until fragrant, 2 or 3 minutes.
• Add onions and saute until soft but not browned.
• Add evaporated milk and remaining spices and simmer until slightly thickened, ten minutes or so.
• Move the vegetables from the rack to a large serving bowl and pour the curry sauce over them, tossing to coat.
• Remove the rack from the pressure cooker and fluff quinoa. If it is too watery, resume heating until desired consistency.
• Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.

QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT

Steps:

• 1. Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside. 2. 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. 3. 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. 4. 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. 5. Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

QUINOA & BUTTERNUT SQUASH WITH COCONUT MILK RECIPE - (4.3/5)

Steps:

• In a medium saucepan, combine quinoa and water, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 20 minutes, or until all of the water is absorbed. Remove the quinoa from the heat, fluff with a fork and re-cover to keep warm. In a large saucepan, bring water to a boil. Add a pinch of salt and the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water. Set aside. In a large frying pan, heat olive oil oil over medium heat. Add onion and salt and cook until the onions are turning brown, 7 to 8 minutes. Add ginger and minced jalapeno and cook for an additional 2 minutes, stirring constantly. Add garlic. Cook for 1 more minute, stirring. Add the lite coconut milk, diced tomatoes with juices, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes. Divide the quinoa between bowls and ladle the stew over top. Garnish with sliced green onions. Serve and enjoy.

QUINOA COCONUT COOKIES

Steps:

• Beat together butter. peanut butter, eggs, vanilla and sugar until smooth
• In another bowl, combine the flour, coconut, baking powder and baking soda. Add the dry ingredients to the peanut butter mixture and mix until smooth. Still in the Quinoa and chocolate chips.
• Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 degrees for 9 minutes or until edges are golden
• Cool on cookie rack

QUINOA COCONUT TRUFFLES

Steps:

• Rinse quinoa under running water for a minute or so to remove bitter coating. Lay out to dry a bit (not absolutely necessary, but you've got time whole you make the truffles)
• Make truffles. Place the chocolate and butter in a medium sized glass bowl. Microwave on high for 30 seconds. Stir when finished and microwave again for another 30 seconds. Stir again and set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from heat and pour the mixture over the melted chocolate. Let stand for 2 minutes.
• Using a rubber spatula stir gently until all chocolate is melted and mixture is smooth and all the chocolate is, melted.
• Pour the mixture into an 8x8 glass baking dish and chill in refrigerator for 1 hour. The 8x8 dish is not absolutely necessary, it does help evenly cool the chocolate and helps create a nice consistency to the truffle.
• After the hour is up, remove chocolate from fridge and using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper. They will not be completely round. Return to fridge for 30 minutes.
• While the truffles are chilling...Pop Quinoa! Heat a heavy bottomed on medium high. Drop a sprinkling of the quinoa into pan (no oil is needed). When quinoa starts to bounce and pop you know the pan is hot enough. Add the rest of the quinoa to the pan. As the quinoa starts to pop, shake pan to keep quinoa from burning. As popping starts to subside, remove quinoa from pan into a small bowl.
• Coconut flake can be toasted or not. I would chop large flake coconut a bit finer. Mix coconut flakes together with quinoa. Put mixture onto a large flat dish of some kind, a plate or baking pan. You want to be able to apply the topping lightly and add more to taste.
• Repeat until all the truffles are coated. Allow to set in a cool dry place for an hour or store in an airtight container in the refrigerator.