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Add coconut milk, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until all the liquid has been absorbed.
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Remove from the heat stir and let stand until cool.
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Stir in the zest of both limes and serve either as is or slightly reheated.
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Store in an airtight container in the refrigerator for up to five days.
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Add coconut milk, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until all the liquid has been absorbed.
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Remove from the heat stir and let stand until cool.
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Stir in the zest of both limes and serve either as is or slightly reheated.
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Store in an airtight container in the refrigerator for up to five days.
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This coconut milk garden chive quinoa - 4 ingredient is a simple yet elegant side dish that makes the best use of any fresh savory herbs you might have in your garden. So easy for your next potluck! Here, fresh chives were at their peak of bloom. I always love a little green color and complimentary flavor in a side dish!
Other options that are great if you don't have chives include lime zest and fresh thyme or rosemary. Use what you have!
Coconut milk garden chive quinoa is a wonderful, subtle accompaniment to a dish like my sheet-pan baked shrimp and broccoli. Here also, I include wedges of lime for my eaters to drizzle on any part of the meal.
We also find that the nutty flavor of quinoa is a natural with creamy Hass avocado.
Quinoa as a side dish
I've been adding more quinoa to my diet lately for a number of reasons.
The first is because it's delicious and grain-free, making it compatible with a huge number of diets. It's high in protein and, of course, gluten-free. It goes well with sweet or savory additions, though I prefer the savory ones. For those reasons among others, it's a good potluck option.
Unlike grains or beans, which I soak for up to 8 hours before cooking, quinoa should not be soaked. It should usually be rinsed, however, to remove bitterness. A fine mesh strainer is really helpful for this. Or your quinoa might be pre-rinsed - check the package.
Other easy side dishes you may enjoy on A Meal In Mind
Shop coconut milk garden chive quinoa
The most important item is the quinoa, and if you don't have a Costco near you, Amazon carries the same one that doesn't need rinsing. However, quinoa comes in a variety of colors and blends, so feel free to play!
I've included two 2-quart saucepans here in my recommendations. Both are 18/10 stainless steel with glass lids. I LOVE being able to see through the lid, especially with quinoa, so you can see if the water is being absorbed without opening the cover and letting the steam out. It's also important to use stainless because it's so safe for cooking. However, prices vary greatly. We finally bought a set of Calphalon pots and pans and plan to have them for a lifetime - they are a dream to use and clean. However, if you need to go for economy, this line by Cuisinart is quite good.
Here is the fine-mesh strainer I use, which is large enough to double this batch if you decide to for a potluck.
Redmond Real Salt is the only salt I use.
Links to products for purchase are affiliate links. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps me with the costs of blogging, and I thank you!
Winco Strainer with Single ...Shop on Amazon
Cuisinart 419-18P 2-Quart P...Shop on Amazon
Calphalon Tri-Ply Stainless...Shop on Amazon
Kirkland Signature Organic ...Shop on Amazon
REDMOND Real Sea Salt - Nat...Shop on AmazonI hope you will enjoy this simple recipe, and let me know in the comments how it went!
Beth
Herbed Coconut Milk Quinoa - 4-ingredient
This herbed coconut milk quinoa is a simple yet elegant side dish that makes the best use of any fresh savory herbs you might have in your garden. Coconut milk complements the nutty flavor of quinoa.
Servings 4 servings
Ingredients
- 1 cup quinoa (if pre-rinsed, use dry; otherwise, rinse, drain thoroughly and reduce the water, see note)
- 1 can coconut milk about 1 ⅔ cups
- ⅓ cup water reduce to 3 tablespoons if you rinsed your quinoa
- 2 tablespoons finely chopped fresh chives or thyme, rosemary, tarragon
- 2 teaspoons lime juice optional (or serve lime wedges with the quinoa)
- ½ teaspoon pink sea salt or to taste
- optional garnishes: avocado wedges parsley or cilantro
Instructions
- Rinse quinoa twice with water and drain through a fine-mesh strainer.
- Mix with coconut milk and water in a saucepan with a lid.
- Season with salt, chopped chives and optional lime juice.
- Bring to a boil, reduce heat and allow to simmer for about 10 minutes (check the directions on your quinoa).
- Remove from heat and allow to sit, covered, until all liquid is absorbed.
- Garnish with additional fresh chives and optional parsley or cilantro and avocado wedges.
Notes
Until recently I always rinsed, rather than soaked my quinoa, though I routinely soak grains and beans. Quinoa needs to be rinsed to remove bitterness but soaking increases that bitterness. Now some quinoa is sold pre-rinsed, so be sure to check your packaging to find out if is has been. Costco sells one type that has been rinsed already.
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