I miss Colombian food all the time… everything is just so flavorful but also so simple. One of the dishes we had everyday was coconut rice. I had never thought to make rice with coconut milk before but it is a big game changer!! I switched out rice for quinoa because quinoa provides more fiber and double the protein than white rice. Sugar is also a common ingredient in Colombia but I personally try to avoid it, so I used honey instead, which is a natural sweetener and filled with antioxidants.
I honestly make my quinoa with coconut milk more often than I use water because it just adds a great flavor and it’s super versatile.
For this dish, I wanted to give you the option to use chips as a dip or scoop it over arugula for a fresh salad. I didn’t add a dressing to it but squeeze some fresh lime all over and you’re good to go!
Prep time: 10 minutes | Cook time: 20 minutes | gluten free & dairy free
1 c pre-washed quinoa
1 can coconut milk - I use Trader Joes
1/2 c coconut flakes
1 tsp raw honey
Pinch of pink salt
Directions: pour half the can of coconut milk in a pot & cook on high heat for 5 minutes letting the liquid thicken. Add quinoa, the rest of the can, honey and pink salt. Bring to boil and then cover and reduce heat - cook 15 mins. In the meantime, toast coconut flakes in a dry pan on high heat stirring every few minutes to avoid burning. Remove quinoa from heat and let stand covered for 5 minutes. Fluff with a fork and add the toasted flakes to the cooked quinoa.
1 c corn - I boiled 3 ears, grilled for about 5 minutes & sliced off the cob
1/4 c red onion, chopped
1/2 c cherry tomatoes, sliced
1 avocado, sliced into cube/bite sized pieces
1 jalapeno, chopped
Fresh cilantro and lime juice
Combine all the above with the cooked quinoa/coconut flakes. Serve chilled - can serve as a dip or use the mixture to top a bed of arugula.