Coconut Turmeric Quinoa | Naturally Ella

Coconut Turmeric Quinoa with Kale

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


A creamy quinoa recipe that mimics a quinoa risotto but with turmeric, ginger, and coconut.



  • 1 tablespoon coconut oil
  • 1 large shallot, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons turmeric
  • 1/4 to 1/2 teaspoon salt
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth or water
  • 1/2 cup whole-fat coconut milk
  • 2 cups shredded dino kale
  • Toasted Coconut Flakes, for topping
  • Cilantro, for topping


  • Heat a medium pan over medium-low heat. Add the coconut oil followed by the minced shallot. Cook until the shallot is fragrant and translucent; 5 to 6 minutes. Stir in the ginger and cook for another minute or two.
  • Add in the turmeric and salt. Next, stir in the quinoa followed by the vegetable broth or water. Bring to a boil, reduce to a simmer, and let cook until most of the liquid has been absorbed; 12 to 15 minutes.
  • Add the coconut milk followed by the shredded kale. Cook until the quinoa is creamy and the kale as wilted to your liking.
  • Divide the quinoa into two bowls and top with toasted coconut flakes and cilantro before serving.


Tips + Tricks:  I use the full-fat coconut milk from a can. I like to transfer it to a sealable container and shake well before using since most of the canned coconut milk is separate.

Stock up: get the pantry ingredients you will need: quinoaturmericcoconut milk


  • Serving Size: 1/2 the dish
  • Calories: 531
  • Sugar: 3.8
  • Sodium: 350
  • Fat: 24.4
  • Carbohydrates: 67
  • Fiber: 8.6
  • Protein: 15.2