Coconut Quinoa

Coconut Quinoa


"A nice change from plain old grains. Quinoa has become a staple in our home because it only takes about 15 minutes to cook as opposed to 45 minutes for brown rice. I use canned coconut milk or coconut milk from the carton interchangeably. However, the coconut milk from the carton is sweetened, which my family likes but might not be right with some main dishes."

Ingredients 20 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring quinoa, coconut milk, and flaked coconut to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until the quinoa is tender and the water has been absorbed, 10 to 15 minutes; season with salt.
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Reviews 7

  1. 9 Ratings


I used Almond Breeze Coconut Almond Milk to significantly lower the fat and calories of this recipe and served it as simple side dish to sauteed shrimp. Quite tasty!

Sue Z Que

I followed the recipe and it's good... I added some honey and cream (as if it weren't rich enough!) and ate it like oatmeal... Not exactly what I thought I'd be eating for DINNER... LOL... I added some Braggs Soy Protein to the leftovers and it was YUMMY!... I'm new to quinoa, so this was an experiment... I'm having fun!


Made this recipe as written but ended up modifying it because it was just too plain for my taste (I expected it to be a bit on the sweeter side). I added a bit of cinnamon, some raisins, and a touch of brown sugar and liked it much better that way. Overall, good idea/twist to the typical way of cooking quinoa (^v^)