I’m all about simple side dishes that pack a ton of flavor — and this easy coconut lime quinoa totally delivers! We’re talking virtually hands off cooking here…
Basically, it’s a riff on our favorite (and very popular) Coconut Milk Rice recipe, substituting quinoa for the basmati rice. Sounds good, hmm?
With just three real ingredients (because salt and water don’t count, right?), this quinoa recipe is a cinch to prepare, especially when you use my easy rice cooker method. Yes, really… You CAN make quinoa in your rice cooker!
Just a word on coconut milk… While you could probably use your favorite coconut milk beverage in this recipe, I prefer to use canned coconut milk when cooking. It provides loads more flavor and a richer consistency. But if you wish to opt for the beverage, quinoa is always cooked at a 1:2 ratio of quinoa to liquid, so you’d use 2 cups of coconut milk beverage in lieu of the canned coconut milk and water in my recipe.
By the way, my favorite brand of canned coconut milk is Thai Kitchen — organic if I can find it, but the regular variety will do, as well. I’m so excited that this product is now in Walmart stores nationwide.
I know some readers have had trouble finding it in the past, so I’m happy that I can now give you a good recommendation for where to find it!
Now, you can totally choose to make this dish on the stovetop — it’s actually slightly quicker. But it’s just so darn insanely easy to make it in a rice cooker. Just dump the quinoa, coconut milk, water and salt in and push a button. Then you’re free to throw together the rest of your meal while it cooks.
I have a fancy Zojirushi model, but a bargain rice cooker, like this uber budget-friendly Black & Decker model, will more than suffice. For under $14, you’ll adore the overall time savings!
Not only is this coconut lime quinoa a versatile side dish (use it in burritos, salads, mix in fresh veggies, basically any way you’d normally use rice), the mild flavor with just a hint of sweetness means that it has breakfast applications, as well. Topped with coconut flakes, fresh blueberries, toasted pecans and a dollop of vanilla yogurt, it’s a surprisingly delicious breakfast bowl!