Coconut Lime Cilantro Quinoa
Quinoa simmered in full-fat coconut milk instead of water, so every grain turns rich, creamy, and fragrant, then finished with fresh lime juice, cilantro, and a pinch of salt. A fluffy, zesty, slightly tropical side that goes with almost anything, in about 20 minutes.
Equipment
- Medium Saucepan
- Fine mesh strainer
- Fork
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 (13.5 oz) can full-fat coconut milk canned, not carton
- 2 tsp honey or maple syrup/agave for vegan
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1 pinch salt
Instructions
- Rinse and Soak: Rinse the quinoa well, then soak it in warm water for about 10 minutes.
- Simmer: In a medium saucepan, whisk together the coconut milk and honey, then stir in the rinsed quinoa. Bring to a boil, then cover, reduce the heat to a simmer, and cook about 15 to 20 minutes, until all the liquid is absorbed.
- Rest and Fluff: Turn off the heat and let the quinoa sit, covered, 5 minutes, then fluff with a fork.
- Finish: Stir in the chopped cilantro, lime juice, and a pinch of salt until combined. Serve and enjoy.
Notes
Rinse the quinoa thoroughly to remove its natural bitterness. Keep the heat at a gentle simmer since coconut milk can scorch, and resist lifting the lid while it cooks. Let it rest before fluffing so the grains separate. Add the lime and cilantro at the very end so they stay bright. Taste and adjust the lime and salt before serving. If it seems slightly wet, leave it covered off the heat a few extra minutes. Use maple syrup or agave in place of honey for a vegan version. Keeps 4 to 5 days refrigerated (reheat with a splash of water or coconut milk) or 2 months frozen. Note: the source lists prep 10 and cook 15 with a total of 20 minutes; its published total is used here. Source nutrition is auto-calculated and approximate.