Coconut Turmeric Quinoa with Kale
A creamy quinoa recipe that mimics a quinoa risotto but with turmeric, ginger, and coconut.
Servings 2 servings
Calories 531kcal
Ingredients
- 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
Instructions
- 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.
Notes
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: quinoa, turmeric, coconut milk
Nutrition
Serving: 1/2 the dish | Calories: 531kcal | Carbohydrates: 67g | Protein: 15.2g | Fat: 24.4g | Sodium: 350mg | Fiber: 8.6g | Sugar: 3.8g