Coconut Rice And Quinoa Recipe
If you’re making the coconut-flake topping: Heat the coconut flakes and 1 tablespoon quinoa in a large pot over medium.
- 1 cup unsweetened coconut flakes or shredded coconut (optional)
- 1 cup quinoa, preferably tricolor
- 1 cup long-grain white rice, such as jasmine or basmati
- 1 (14-ounce) can full-fat coconut milk
- Salt
- If you’re making the coconut-flake topping: Heat the coconut flakes and 1 tablespoon quinoa in a large pot over medium. Stir until the coconut is golden and the quinoa makes a popping sound, 3 to 6 minutes. Pour into a bowl. (Don’t worry about getting out every little bit.)
- To the pot, add the remaining quinoa, rice, coconut milk and 1 teaspoon salt. Fill the coconut can up with water and add that to the pot. Bring to a boil, then cover, reduce heat to low and cook until the grains are tender and a thin white tail appears on the quinoa, 17 to 20 minutes. Turn off the heat and let rest for 10 minutes. Fluff with a fork, season to taste with salt, and sprinkle with the toasted coconut and quinoa.
Step 1. If you’re making the coconut-flake topping: Heat the coconut flakes and 1 tablespoon quinoa in a large pot over medium. Stir until the coconut is golden and the quinoa makes a popping sound, 3 to 6 minutes.
Pour into a bowl. (Don’t worry about getting out every little bit.)
Step 2. To the pot, add the remaining quinoa, rice, coconut milk and 1 teaspoon salt. Fill the coconut can up with water and add that to the pot.
Bring to a boil, then cover, reduce heat to low and cook until the grains are tender and a thin white tail appears on the quinoa, 17 to 20 minutes. Turn off the heat and let rest for 10 minutes.
Fluff with a fork, season to taste with salt, and sprinkle with the toasted coconut and quinoa.
Be sure to check the package of quinoa to see if it’s been pre-washed; if it hasn’t, before cooking rinse it twice and shake it dry to remove its naturally occurring bitter, soapy coating.
