This side dish is so warm and comforting! Coconut gives it a rich flavor and our Slow Roasted Garlic adds something special. Try it with our Teriyaki Salmon, or for a vegan main, with roasted portobello mushrooms.
What to do
1 cup Quinoa
1 can (14.5 ounces) coconut milk
1 tablespoon Slow Roasted Garlic
coarse salt and fresh ground pepper
sliced scallions, for serving (optional)
What you Need
In a small saucepan combine the, coconut milk, ¼ cup water, Slow Roasted Garlic, ¼ teaspoon salt, and ¼ teaspoon pepper over low heat. Stir until smooth.
Stir in the quinoa and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa is tender, about 15 minutes. (There may still be some liquid on top.) Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, top with scallions and serve.