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| Tropical Coconut Quinoa Recipe |
| photo by recipe author |
Servings: 8
Preparation Time: 25 minutes
- 13.5 oz coconut milk*
- 1 cups water
- 1 1/2 cups red quinoa
- 1/2 cup shredded unsweetened coconut [1]
- 2 limes, juice and zest
- 4 teaspoons chili powder [2]
- 2 cups fresh or frozen pineapple, chopped
- 2 cups fresh or frozen mango, chopped
In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.
Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).
Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.
Serve at room temperature or slightly cooled.
* For the freshest coconut milk make homemade coconut milk [3]. (See video at this link [3].)
Recipe submitted by Shelby, Orangevale, CA