A creamy quinoa recipe that mimics a quinoa risotto but with turmeric, ginger, and coconut.
1 tablespoon coconut oil
1 large shallot, minced
2 teaspoons minced fresh ginger
2 teaspoons turmeric
1/4 to 1/2 teaspoon salt
1 cup uncooked quinoa, rinsed
2 cups low-sodium vegetable broth or water
1/2 cup whole-fat coconut milk
2 cups shredded dino kale
Toasted Coconut Flakes, for topping
Cilantro, for topping
Heat a medium pan over medium-low heat. Add the coconut oil followed by the minced shallot. Cook
until the shallot is fragrant and translucent; 5 to 6 minutes. Stir in the ginger and cook for another minute
Add the turmeric and salt. Next, stir in the quinoa followed by the vegetable broth or water. Bring to a boil, reduce to a simmer, and let cook until most of the liquid has been absorbed; 12 to 15 minutes.
Add the coconut milk followed by the shredded kale.
Cook until the quinoa is creamy and the kale is wilted to your liking.
Divide the quinoa into two bowls and top with toasted coconut flakes and cilantro before serving.
by Erin Alderson
Tips & Tricks: I use the full-fat coconut milk from a can. I like to transfer it to a sealable container and shake well before using since most of the canned coconut milk is separate.
Stock up: get the pantry ingredients you will need: quinoa, turmeric, coconut milk