Based off the popular classic coconut rice, this Coconut Quinoa with Pomegranates and Cilantro is extra tasty with juicy sweet pomegranates and fresh cilantro added in. It pairs well with lots of Asian and Indian inspired main dish recipes.
I like making coconut rice to accompany my Indian curries, but just recently I tried it with quinoa instead for a protein packed whole foods option, and you know what? it was really good! I added in pomegranate arils and chopped fresh cilantro because it was the perfect flavor pairing for the dishes I was making, but you could always leave it plain.
Part of the beauty of fall is slow cooking: picture veggies roasting in the oven redolent with spices while a pot of coconut quinoa simmers away with a nutty aroma on the stove. This creamy/spicy combination is paired with sweet/sour bursts of flavor from the pomegranates, and makes a most satisfying meal .
Let’s talk about how to make this Coconut Quinoa with Pomegranates and Cilantro!
When you add the can of coconut milk to the quinoa, just break up the clumps of coconut cream a bit, but don’t worry about mixing it in because it will work itself out once it comes to a boil.
Once all the liquid is absorbed, the quinoa will be quite fluffy, and it’s time to season it to taste with sea salt.
For the pomegranates, you’ll want to check out my Pomegranates 101 post where I show you a super easy method to de-seed a pomegranate.
Finally, mix in the chopped fresh cilantro and pomegranate arils, and then you’re ready to go.
While I definitely made this as a side dish to go with my Persian Roasted Veggies, I ate several bowlfuls of it on it’s own for lunch, and it’s really good that way too.Print
Coconut Quinoa with Pomegranates and Cilantro
- Total Time: 30 mins
- Yield: 4 cups 1x
- Diet: Gluten Free
Based off the popular classic coconut rice, this quinoa version is extra tasty with pomegranates and fresh cilantro added in. It goes well with lots of Asian and Indian inspired main dish recipes.
1 cup quinoa
1 can coconut milk, 13.5 ounces
1 cup water
pinch of sea salt
1 Tablespoon Grade A amber maple syrup
1/4 cup chopped fresh cilantro
1 cup pomegranate arils
If your quinoa isn’t pre-rinsed be sure to rinse it before starting.
Place the quinoa, coconut milk, water, sea salt, and maple syrup into a large saucepan or small pot. Using a spatula, break up the chunks of coconut cream a bit, but don’t worry about mixing it all the way in.
Place the pan over high heat and bring it to a boil, cover and immediately lower the heat to low after the quinoa comes to a boil. Simmer on low until the quinoa has absorbed all the liquid and is light and fluffy, about 15 – 20 minutes.
Season to taste with additional sea salt and mix in the optional toppings if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: Coconut Quinoa, Coconut Quinoa Bowl
6 thoughts on “Coconut Quinoa with Pomegranates and Cilantro”
I assume this could be served cold as well? Sounds delicious either way!
Yes you can definitely serve this cold, but after having it for lunch a few days in a row I can definitely say that the flavors are better if it’s closer to room temperature. I hope you enjoy it, and be sure to let me know how it goes, or if you have anymore questions!
What a fun and inventive recipe! I’ve never made quinoa with coconut milk, it sounds delicious especially with the nutty flavor of the quinoa. Thanks for such a cool recipe to liven up our meals 🙂
I really like how the coconut pairs with the nutty flavor of the quinoa, I hope you get to enjoy this soon!
I love how you are unafraid to use pomegranates in your recipes on a regular basis! You are one of the few food bloggers who do so, I think this is because people don’t think they want to de-seed the arils? But there’s so many easy ways to de-seed, one of which you even show on this post =) I’m always looking for ways to use arils in more recipes because of their high anti-oxident value. Thanks for posting!
Ever since I figured out how to de-seed one in under a minute I’ve had a hard time not using them in absolutely everything – they’re just so delicious!