Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Serving: ½ cup
1 Cup - Quinoa
1 2/3 Cup - Fresh, young coconut water(Not from a can, but from the actual coconut)
1 Cup - Fresh young Coconut meat, chopped
1/2 Tablespoon - Coconut oil
Salt and pepper, to taste
Cinnamon, to taste (optional)
Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear.
Rice Cooker Directions:
Place quinoa, coconut water and meat into the rice cooker. Add a pinch of salt. Turn rice cooker on. After it is done, let stand for 15 minutes. Fluff with a fork
Stove Top Directions:
Add rinsed quinoa to sauce pan over low heat; stir with wooden spoon until all water has evaporated and grains give off a roasted, nutty, aroma.
Add coconut water, coconut meat and a pinch of salt to the pot; stir once to dislodge any grains that may be stuck to bottom of pan. Cover and bring to boil.
Lower heat and simmer, covered, for about 10-15 minutes, or until all water is absorbed. Don’t mix or touch the grain. Once the water has evaporated, add cinnamon, remove from heat and let stand five minutes covered; fluff with a fork. Taste for salt and pepper.
Download the recipe PDF here.