Quinoa Coconut Sticky Rice

Quinoa Coconut Sticky Rice

I know the title of this recipe sounds confusing since there’s actually 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 dish 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 definitely 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 happened to Quinoa when you add a bit more liquid that it need to absorb, and the results were wonderful. The coconut flavor is very predominant and combined with the thick texture and the ginger I add at the beginning, it’s now my favorite side dish.

My friend was telling me a new technique with the coconut, that 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 pot luck, 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 ).

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Quinoa Coconut Sticky Rice

Prep Time

2 mins

Cook Time

15 mins

Total Time

17 mins

 

Course: Side Dish

Servings: 4 Servings

Author: Tiffany Bendayan

Ingredients

• 1/2 Teaspoon of grated Ginger
• 1 Teaspoon of Olive Oil
• 3/4 Cups of Quinoa uncooked
• 1 oz Can of Coconut Milk 14
• Salt and Pepper to taste
• Sesame seeds for garnish optional

Instructions

1. In a saucepan, place the olive oil on medium heat
2. Add the grated ginger and stir until it softens
3. Add the Quinoa and stir until it's coated with the oil and ginger
4. Pour the coconut milk, salt and pepper. Stir until it boils
5. Place a lid and lower the heat down to low
6. Cook until the Quinoa absorbs all the moisture, approximately 12-15 minutes
7. Open the lid, fluff with a fork and serve
8. Sprinkle sesame seeds on top (optional)