Coconut Quinoa with Pomegranates and Cilantro
Prep time
Cook time
Total time
Serves: makes 4 cups with the toppings
  • 1 cup quinoa
  • 1 can coconut milk, 13.5 ounces
  • 1 cup water
  • pinch of sea salt
  • 1 Tablespoon Grade A amber maple syrup
Optional Toppings:
  • ¼ cup chopped fresh cilantro
  • 1 cup pomegranate arils
  1. If your quinoa isn't pre-rinsed be sure to rinse it before starting.
  2. 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.
  3. 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.
  4. Season to taste with additional sea salt and mix in the optional toppings if desired.
  5. Serve immediately.
Recipe by Get Inspired Everyday! at

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