Coconut Herb Quinoa (Edit recipe)

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Packed with herbs, creamy coconut, and a burst of acidity from the lime, this quinoa is a total flavor explosion! The healthy fat from the coconut also make this a satisfying side dish or addition to any salad. However you prefer to eat this, I hope you enjoy it as much as we do!

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PREP TIME

20 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 cup Quinoa, rinsed
1 cup Coconut Milk
1 cup Chicken Bone Broth, (or broth of choice)
1 tsp Sea Salt
1/4 cup Green Onion (Scallion), finely chopped
1/4 cup Mint Leaves, finely chopped
1/4 cup fresh Basil, finely chopped
1/2 cup Cilantro, finely chopped (plus more for garnish)
1/4 cup shredded Coconut, unsweetened (plus more for garnish)
1 tsp Lime Juice
Peanuts, roasted and chopped (optional, for garnish)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook quinoa according to package instructions, but use coconut milk and broth in place of water.
In the meantime, finely chop green onions, mint, basil, and cilantro, and add all to a medium-sized bowl.
Add shredded coconut to the bowl with the herbs and toss to combine.
When quinoa is finished cooking and still warm, add to the bowl with the herbs/coconut.
Add salt and lime juice, then mix until everything is well incorporated.
Top with chopped peanuts if desired, and serve warm or cold!

Notes

This will keep for 5-7 days in the refrigerator. I do not recommend freezing!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	16 g
Carbohydrates:	30 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	652 mg
Fiber:	4 g
Sugars:	0 g
Calculated per serving.