Quinoa is one of my favorite clean-eating foods because it is so versatile. With a little creativity you can dress it up to showcase almost any flavor profile for breakfast, lunch, or dinner. (Yes, you can eat it in the morning—try it mixed in to a breakfast burrito or as an oatmeal substitute in one of these breakfast bowls.)
This beautifully presented coconut quinoa bowl was developed by Amanda Frederickson, an Oakland, California-based chef and blogger at A Life Well Lived. Nutty toasted quinoa cooked in coconut milk provides a hearty base that can be topped with any vegetables and nuts or seeds you prefer. The tahini-lime dressing finishes things off with a creamy and tangy zip that will make you want to recreate this dish again and again.
Photos by Amanda Frederickson
Coconut Quinoa Bowl
- 1 cup quinoa
- 1 can coconut milk (15 oz)
- Salad toppings such as avocado, radish, cashews, leafy greens, cucumber, and carrots
- 2 tablespoons tahini paste
- 1 lime, juiced
- 2 teaspoons honey
- pinch salt
Rinse quinoa under cool water. In a medium sized sauté pot, toast quinoa over medium heat for about 30 seconds.
Add coconut milk to a large measuring cup. Add enough water to the coconut milk to reach the 2 cup mark. Add liquid to quinoa and bring to a boil. Reduce to lowest heat, cover and cook for 20 minutes.
Remove quinoa from heat and let sit covered for 20 minutes. Fluff with fork and sit uncovered for 5 minutes.
Divide quinoa among 3 or 4 bowls. Top with avocado, radish, carrot, leafy, greens, and cucumber, or whatever toppings you desire. (Nutrition information below does not include toppings.)
In a small bowl toss together tahini, lime juice, 2 tablespoons water, honey, and a large pinch of salt. Whisk dressing together, adding more water if needed. The dressing should be creamy but not too thick. Toss quinoa bowl with dressing and salt and pepper, to taste.
- Total Fat
- Saturated Fat
- Dietary Fiber