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.

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

by Erin Alderson

RECIPE NOTES

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

https://naturallyella.com/coconut-turmeric-quinoa/