I have been using quinoa as a substitute for rice for many of my meals (see here, here, here and here). When I decided that I was going to make my Slow Cooker Mongolian Beef, I wondered if could make coconut quinoa to go with it.
Back when I regularly ordered take out, I would always order coconut rice. It was my favourite way to have rice; when it's done well, it tastes great. So this week, I have experimented a little and came up with a pretty good recipe that I think that you will like. It is another great way to eat quinoa and it is only a slight variation to the way as you would make quinoa normally, but it takes a little longer to cook as the coconut milk in the recipe takes a little longer to absorb.
Serves 4 - 6
- 1 1/2 cups organic white quinoa, rinsed
- 1 x 400ml can coconut milk
- 1 1/2 cups water
- 1 teaspoon salt (I used Himalayan salt)
- Add quinoa, coconut milk, water and salt to a medium saucepan and bring to the boil uncovered.
- Reduce heat to low and simmer, covered, for 25 - 30 minutes.
- Let it sit for 5 minutes and fluff with a fork.
What is your favourite way to have quinoa? Let me know on Facebook or in the comments below.
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.