Go Back
+ servings

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.
Course Side Dish
Cuisine South American
Keyword coconut milk quinoa, dairy-free, easy herbed quinoa, fresh herbs, Gluten-free, quinoa, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Author Beth of A Meal In Mind


  • 1 cup quinoa (if pre-rinsed, use dry; otherwise, rinse, drain thoroughly and reduce the water, see note)
  • 1 can coconut milk about 1 2/3 cups
  • 1/3 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)
  • 1/2 teaspoon pink sea salt or to taste
  • optional garnishes: avocado wedges parsley or cilantro


  • 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.


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.