Coconut turmeric quinoa is a flavorful and healthy side dish recipe, made with creamy coconut milk and broth and mixed with cashews and fresh herbs.
Hiiii to my new summertime side dish. If this flavor/color combo looks familiar, it's because I was heavily inspired by my turmeric coconut basmati rice recipe that has turned out to be a total reader favorite. Since that's the case, I figure you guys wouldn't mind a quinoa version, right?
Quinoa is a hard food for me to get excited about eating plain. It's a good source of protein, fiber, and other nutrients so it makes its appearance on our menu every now and then, but it'll have to be something special for us to actually crave it. This coconut turmeric quinoa totally fits the bill! It starts by sauteeing onion, garlic, and ginger in olive oil, which is a mighty fine way to begin a recipe (judging by the aroma).
The quinoa to cooking liquid ratio is 1:2, but instead of water this coconut turmeric quinoa recipe calls for equal parts coconut milk (from the can) and broth. You get an extra burst of flavor from the broth and a creaminess from the coconut milk, which when paired with the earthiness of ground turmeric makes for a hearty and satisfying side dish.
- Make sure to rinse the dry quinoa well before using, as this helps the quinoa become 'fluffier' as it cooks.
- I used white quinoa in this recipe.
- The time it takes for the quinoa to cook may differ depending on your stove. Mine took about 20 minutes or so, but keep an eye on your quinoa and move on to the next step once the liquid has absorbed.
- There's some wiggle room in this recipe: you may omit the cashews or use a different kind of nut, or use chicken broth or water in place of the vegetable broth. Fresh herbs like parsley or mint would be a great addition if your herb garden is especially plentiful!
Coconut Turmeric Quinoa with Cashews
- 1 ½ tablespoon olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon salt
- 1 cup dry quinoa, rinsed well
- 1 ½ teaspoon ground turmeric
- 1 cup coconut milk (8 oz), lite or regular
- 1 cup vegetable broth or water
- ½ cup cashew pieces, approximate
- Heat a medium saucepan over medium heat and add olive oil. Add onion, garlic, ginger, and salt and stir to combine. Cook for 5-7 minutes, or until the onion is golden, stirring occasionally.
- Add dry quinoa and turmeric to the pan and stir to coat. Cook for 1-2 minutes to allow the quinoa to toast slightly, and then pour in the coconut milk and vegetable broth (or water, if using). Raise the heat to high and let the liquid come to a boil.
- Once boiling, cover saucepan and reduce heat to low to bring everything to a simmer. Simmer for 20 or so minutes, or until just about all of the liquid has been absorbed.
- Once the liquid is absorbed, remove the saucepan from the heat and let it sit for 5 minutes. Fluff quinoa with a fork, and stir in cashews prior to serving.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer