This coconut twist on quinoa is a winner! This dish can stand alone and be served as a main dish or use it as a burrito filling, a side dish or toss in a little olive oil for a cold salad. Quinoa is also gluten free and an excellent protein source. The best part is that this recipe is just 4 ingredients and 2 steps.
1 13.5oz can coconut milk, unsweetened
1 large lime, juice and zest
1.5 tablespoon honey
1 cup quinoa, rinsed
1. Combine all ingredients in a sauce pan on medium high heat
2. Once boiling, reduce heat to a simmer and cover for about 12 minutes or until quinoa is tender.
Nikki Kuhlmann is currently a senior at South Dakota State University majoring in dietetics and minoring in biology.