Looking for a sweet and savory side dish? This delicious Quinoa Coconut Sticky Rice is the answer. Ready in less than 20 minutes and only 5 ingredients
Quinoa Coconut Sticky Rice
I know the title of this recipe sounds confusing since there’s no “rice” in here. The Quinoa replaces the rice and creates this wonderful texture and flavor. If you’re looking for a quick and exotic side dish for dinner, then give this one a try.
Lately, I’ve been posting tons of Quinoa Recipes on the site, from side dishes to entrees, but I am not stopping, there’s a few more on my mind that I am crossing my fingers will work.
That’s typical of me, when I grab a new ingredient I try to transform it in any way I can. My kitchen is my lab and Quinoa is my experiment.
Being Venezuelan, I grew up eating coconut rice. It didn’t necessarily have the “sticky” rice texture but it had tremendous flavor. When I came to the States I tried this new consistency and loved it.
I wondered what happens to Quinoa when you add a bit more liquid than it needs to absorb, and the results were wonderful. The coconut flavor is very predominant and combined with the thick texture and the ginger I added at the beginning, it’s now my favorite side dish.
My friend was telling me a new technique with the coconut, you burn it a bit at the beginning and then add the rice when it turns brown. I’ve never tried it before but I am willing to give it a shot. I’ll let you know the results soon.
If you’re hosting a dinner party or a potluck, consider taking a batch of Quinoa Coconut Sticky Rice. Your guests will love it! It’s packed with flavor and it’s something different that I am sure they’ve never tried before (unless they are fans of this blog ).
So what do you think about this recipe?
Quinoa Coconut Sticky Rice
Ingredients
- 1/2 Teaspoon Ginger grated
- 1 Teaspoon Olive Oil
- 3/4 Cups Quinoa uncooked
- 14 oz Coconut Milk one can
- Salt and Pepper to taste
- Sesame seeds for garnish optional
Instructions
- In a saucepan, place the olive oil on medium heat
- Add the grated ginger and stir until it softens
- Add the Quinoa and stir until it's coated with the oil and ginger
- Pour the coconut milk, salt and pepper. Stir until it boils
- Place a lid and lower the heat down to low
- Cook until the quinoa absorbs all the moisture, approximately 12-15 minutes
- Open the lid, fluff with a fork and serve
- Sprinkle sesame seeds on top (optional)
Nutrition
You may also like:
Colombian Coconut Rice (Arroz Con Coco)
Quinoa Fried Rice Recipe
The Best Ever Wild Mushroom Quinoa Risotto (Quinotto)
Just Checking: your recipe says 1 oz. Coconut milk 14. Does this mean 1 14oz. can coconut milk?
Sorry for the confusion it’s a 14 oz can of coconut milk