Coconut Rice and Quinoa

April 23, 2013

This coconut rice and quinoa dish was originally posted on April 23, 2013 and was updated on February 6, 2017. I felt like the recipe needed some love and some fresh photos. I also needed a reminder to put this back into rotation. Yum!

coconut rice and quinoa

This coconut rice and quinoa stems from a conversation Michael and I have roughly every other night.

Michael calls me on his commute home from work. We then proceed to have the same conversation that we always do.

Me: “What do you want for dinner?”

Him: “I don’t know, what do you want?”

Me: “Taco salad?”

Him: ” We are not having that again.”

Me: “How was your day at work?”

15 minutes later as we’re about to get off the phone…

Him: “We still haven’t figure out dinner.”

It’s a vicious cycle and only rarely does one of us have a strong enough craving for something that we don’t hem and haw about dinner for at least 20 minutes after he gets home. Last night was luckily not one of those nights. Michael emailed me a recipe for tofu piccata asking me to make it. I quickly vetoed because I don’t care for capers. Instead I sent him back this recipe from Daily Garnish and dinner was decided.

coconut rice and quinoa

I made quite a few adjustments to the construction of this recipe. For the grains I used what was already in my pantry, this truRoots Organic Sprouted Rice and Quinoa Blend. I love the mixture of rice and quinoa in this recipe. The sauce is front and center. I also didn’t have kale (how can this be?) or mirin so I omitted the latter and added all the vegetables I had peas, asparagus, zucchino and brussel sprouts instead of the kale and voila Coconut Rice and Quinoa. I also had some green peppers on their way out so I decided to stuff the mixture in them to make coconut rice and quinoa stuffed peppers but that’s totally optional.

coconut rice and quinoa

I absolutely loved this dish, I even went back for seconds.

Michael added extra rice and lentils to his so it was less soupy but the consistency of the original recipe is creamy like risotto but still has a bite from the rice.

If you happened to have rice and quinoa already cooked you could make this meal in less than 10 minutes. I’ve also used lentils instead of quinoa in this dish and it turned out great.

 

 

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5 Comments

  • Reply Tamara April 23, 2013 at 10:15 am

    Yummy! Sounds like dinner tonight. Thank you friend.

    • Reply Lisa April 23, 2013 at 4:35 pm

      Glad I could help! I know how hard planning dinner can be, must be 10 times harder with kids.

  • Reply janet @ the taste space April 23, 2013 at 1:39 pm

    Yum! Looks delicious. It is nice when you can pull ideas from online recipes. 🙂

    • Reply Lisa April 23, 2013 at 4:36 pm

      Thanks Janet. It really is so nice to be able to pull inspiration from all over the web!

  • Reply First we fast, then we feast | Dangermond.org September 14, 2013 at 7:51 pm

    […] fasted all morning, I meditated, and then I began cooking. I made a coconut rice and lentils, shrimp and tamarind curry, roasted asparagus, roasted napa cabbage, and brown rice. Then I took […]

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