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Quinoa Coconut Sticky Rice
Course
Side Dish
Prep Time
2
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
17
minutes
minutes
Servings
4
Servings
Calories
322
kcal
Author
Tiffany Bendayan
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
US Customary
-
Metric
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
Calories:
322
kcal
|
Carbohydrates:
23
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
15
mg
|
Potassium:
399
mg
|
Fiber:
2
g
|
Sugar:
0.01
g
|
Vitamin A:
4
IU
|
Vitamin C:
1
mg
|
Calcium:
33
mg
|
Iron:
5
mg