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