My coconut quinoa with vegetables piles fluffy quinoa with caramelized, roasted cauliflower and savory sauteed veggies like carrots, broccoli, and garlic! A vegan and gluten-free side or main dish packed with fresh ginger and coconut milk.
This coconut quinoa with vegetables is a recipe that's in regular rotation in my kitchen. It's inspired by a NY Times recipe by Marcus Samuelsson and is soooo comforting and delicious. Salty, flavorful, and full of good vegetables, it makes a versatile and quick side to tofu, eggs, or fish. It's also a great way to use roasted cauliflower and I love to serve it with a bowl of vegan asparagus soup to maximize the veggie component!
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Why I Love This Creamy Quinoa
First off, I love quinoa. It is a wonderful plant-based protein that's also grain-free and makes a great alternative to rice. My quick coconut quinoa is vegetarian, vegan, gluten-free, and absolutely crammed with vegetables! I like to serve this quinoa with a piece of baked salmon for the fish-eaters, scrambled eggs for me, and fresh salad on the side is always perfect. A sliced and lightly salted avocado on the side is dreamy, and sometimes a drizzle of tahini sauce is just the thing. Here's why I love this dish:
- Quinoa. Well, the quinoa is why I love this recipe (and maybe you will too?) as I'm a certified quinoa fan (evidenced by baby food writer me with my first article written for NPR back in 2007, all about quinoa). Quinoa is a complete protein, a seed (so if you're grain-free it suits that diet), and just an overall great way to fill out a vegan plate.
- Loaded with vegetables. Carrots, garlic, roasted cauliflower, and broccoli are all found in this dish. I also like to serve it with roasted sweet potatoes and/or a salad.
- Super flavorful. I love cooking quinoa in coconut milk, as we do in this recipe, as it adds so much flavor to the quinoa base! You'll also toast the quinoa before cooking it which gives it a lovely nutty toastiness.
- Fluffy! Check my tips below for how to make gorgeously fluffy quinoa.
Ingredient Notes
I've included the list of ingredients that you'll need for this dish below. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts.
- Cauliflower - Choose a cauliflower that is white and firm with no brown spots. You will discard the leaves and just use the florets.
- Olive oil - I always use extra virgin olive oil!
- Quinoa - I prefer to use white quinoa because I like its texture better than black or red quinoa.
- Coconut milk - Full-fat or low-fat coconut milk works.
- Broccoli
- Garlic - Add more garlic if you love garlic.
- Ginger - In a pinch, substitute 1 teaspoon of ground ginger.
- Carrots
- Salt and pepper - I use fine sea salt (table salt is fine) and black pepper.
Add-In Ideas
Add coconut flakes and sliced almonds to the pan, or keep it as-is. You can also feel free to add more veggies to the mix, like roasted cubes of sweet potatoes or butternut squash, spinach or arugula, and more. Try:
- Optional add-ins: Toasted coconut flakes, sliced almonds, chopped walnuts.
- More veggies: Toss in leftover roasted sweet potatoes or butternut squash.
- Greens: Spinach, arugula, or massaged and chopped kale.
How to Make Quinoa with Vegetables
Here's an overview in photos of how to make this luscious quinoa:
- Roast the cauliflower: Drizzle cauliflower florets with olive oil and salt and bake at 375°F until roasted.
- Make quinoa: Toast quinoa in olive oil, then add the water, coconut milk, and salt. Boil, then reduce heat to a simmer and cook until the liquid is absorbed.
- Cook aromatics: Sautee the garlic, ginger, and carrots in olive oil until soft.
- Add broccoli: Then add broccoli and cook, stirring frequently, about 2 minutes.
- Assemble: Add the roasted cauliflower to the skillet and mix to incorporate, then gently fold in the quinoa and heat. Season with salt and pepper and serve!
Tips for the Best Quinoa
- Toast the quinoa: A few minutes of toasting the quinoa over low heat in oil will result in nutty, extra flavorful quinoa.
- For the fluffiest quinoa: Let the quinoa cool in the pan at least 20 minutes and preferably longer if you can. Then use a fork to gently separate and fluff it up.
- Make it ahead: You can make the components of this dish ahead of time. Make the quinoa up to 2 days in advance and store it in an airtight container in the fridge. Roast the cauliflower and store it in an airtight container in the fridge for up to 2 days.
- Spice it up: If you would like a spicier quinoa, add a little cayenne pepper or red pepper flakes to the vegetables as they cook.
Serving Suggestions
- With tofu. For a completely gluten-free and vegan meal, serve this quinoa alongside slices of marinated and fried tofu.
- With scrambled eggs. My favorite and easiest way to add extra protein, I'll scramble a couple of eggs and serve them with a plate of quinoa.
- With fish. As shown, salmon is especially complementary to this meal. I like to bake my salmon at 350 F with a little olive oil, lemon juice, and salt.
- With a salad. For a lighter meal, make a big green salad full of fresh, raw vegetables and serve it with the quinoa.
- With roasted sweet potatoes. Let's say with vegetables that more is more. So add more goodness to this meal with sweet roasted sweet potatoes.
Proper Storage
Store leftovers in an air-tight container in the fridge for 3 days. You can eat the quinoa straight from the fridge or gently rewarm it in the microwave or in a frying pan on the stove.
More Yummy Veggie Recipes
If you try this delicious vegetarian recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Coconut Quinoa with Vegetables
Ingredients
- 1 head cauliflower
- 4 tablespoons olive oil, divided
- 2 cups water
- 1 ½ cups quinoa
- 1 cup coconut milk
- 1 cup chopped broccoli florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 carrots, peeled and diced
- Salt and pepper
- Optional add-ins: Flaked coconut, sliced almonds
Instructions
- Preheat the oven to 375°. Have a 9x13 baking pan or baking sheet ready. Wash and then break up the cauliflower into smallish pieces. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Place in the oven and roast for about 45 minutes-1 hour.
- Heat 1 tablespoon olive oil in a saucepan on medium-low and add the quinoa. Toast the quinoa until fragrant, stirring often, for a few minutes. Then add 2 cups water, 1 cup coconut milk, and ½ teaspoon salt to the quinoa. Bring it to a boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While quinoa is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. When it shimmers, add the garlic, ginger and carrot and cook until starting to soften, about 5 minutes. Then add broccoli and cook, stirring frequently, about 2 minutes. When the cauliflower is done, add the cauliflower to the skillet and mix to incorporate.
- Add the quinoa to the skillet and mix it in with the vegetables. Season with salt and pepper.
Helen spiridakis says
This too will pass....all we have are the present moments.....savoring & making the most of them is all we can do. These are the days of our lives. Can’t get them back.