Sunday 30 July 2017

Coconut Turmeric Quinoa

PREPARATION 10 minutes COOK TIME 25 minutes SERVES 2 servings     CALORIES 531

A creamy quinoa recipe that mimics a quinoa risotto but with turmeric, ginger, and coconut.


  • tablespoon coconut oil
  • large shallot, minced
  • teaspoons minced fresh ginger
  • teaspoons turmeric
  • 1/4 to 1/2 teaspoon salt
  • cup uncooked quinoa, rinsed
  • cups low-sodium vegetable broth or water
  • 1/2 cup whole-fat coconut milk
  • 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 
  • or two.
  • 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.


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

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