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+ servings
coconut syrup pouring over bowl of fruit and quinoa
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5 from 1 vote

Coconut Quinoa

Light, Fresh and sweet coconut quinoa salad. It's fun to use classically savory items in a sweet way.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 12 servings
Calories: 203kcal

Ingredients

Coconut Quinoa

  • 1 cup quinoa rinsed
  • 15 ounces can coconut milk
  • 1 cup water
  • 1 teaspoon sugar or your choice of sweetener like honey or maple syrup
  • non-stick spray or coconut oil

Coconut Syrup

  • 1 can coconut milk
  • ¼ cup sugar
  • 1 tsp corn starch

fruit

  • mangoes
  • blueberries, raspberries

Instructions

Pressure Cooker Coconut Quinoa

  • In pressure cooker spray pan with non-stick spray. Add in all ingredients and stir. Cook on high pressure for 4 minutes. Natural release for 10 minutes. Quick release and let cool. Coconut Quinoa will continue to thicken as cools.

Coconut Syrup

  • In pan add coconut milk and cool water. Whisk in sugar and corn starch. Bring to a boil for one minute. Drizzle over coconut quinoa and fresh fruit.

Notes

coconut quinoa Stove top: Combine all ingredients in a sauce pan and bring to a boil. Once boiling cover and let simmer for 20 minutes. Fluff with fork and let cool. 

Nutrition

Calories: 203kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Sodium: 10mg | Potassium: 228mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg