Coconut Quinoa

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You will need:

Medium Size Pot


Ingredients:

1 1/2 Cup Quinoa

2 1/2 Cups of Water

Can of Organic Coconut Milk

1/2 teaspoon Pink Himalayan Sea Salt

1 Tablespoon Coconut Oil

1 Tablespoon Curry Powder

1 teaspoon Paprika

1 teaspoon Onion Powder 

1 teaspoon Garlic Powder

1/4 Cup of Shredded Coconut (optional)

1 Tablespoon Dulse Flakes

Dash of Cayenne

Directions:

1. Bring 2 cups of water to a boil.

2. Add quinoa, salt, coconut oil, and stir a few times. 

3. Cook for 20-25 minutes on med-low heat.

4. After it's soft add 1/4 cup to 1/2 a cup of of canned coconut milk and stir.

5. Now add curry, spices, paprika, cayenne, onion powder, dulse flakes, and coconut aminos! Yumm!


Notes:

1. You can make this dish again within 3 days using the rest of the coconut milk. 

2. Make sure you refrigerate the can of coconut milk asap. Transfer to a small container with a sealed lid.

3. This is a total one pot freestyle dish you can make many ways and use as a base to other dishes. I use it many times for the recipes in this book!




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