Pineapple Coconut Quinoa


Enjoy this Pineapple Coconut Quinoa  alone or as a side dish to grilled chicken or fish.   The combo of flavors here is light and summery and fresh and luscious. And served with juicy ripe mango… amazing!


This Pineapple Coconut Quinoa is a quick and easy side dish to serve with grilled chicken or fish.  Serve it plain, it’s delicious on its own, or toss in chunks of juicy ripe mango, some cilantro and red onion to make it extra special.


Quinoa has a nutty flavor that tends to be a little on the blah tasting side of things.  For those of you who are not in love with quinoa for this reason, I hope you try this easy quinoa recipe, it just might change your mind about things.


Quinoa is a rich source of protein, iron, fiber, antioxidants and it contains a plethora of other beneficial phytonutrients? It’s actually one of the most protein rich foods we can eat. And it contains all 9 essential amino acids.


According to Livestrong – red quinoa has slightly less protein than the pale quinoa with 5 grams of protein per 1/4 cup compared to 7 grams of protein per 1/4 cup for the pale (or golden) quinoa.


But if you’re going for fiber – the red quinoa trumps the golden quinoa by providing more than double the amount of fiber per 1/4 cup with 5 grams of fiber, compared to the 2 grams of fiber that golden quinoa provides.


When making this quinoa, the key is to simmer on low heat for about 17-20 minutes, then when most of the liquids have absorbed, but the top looks still a little moist, turn the heat off. Leave the lid on and set aside for a good 10 to 15 minutes for the quinoa to fully absorb the rest of the liquids. Resist the urge to remove the lid and stir the quinoa at this point. Be patient. Then when the liquids have completely been absorbed by the quinoa, you can lightly fluff with a fork. And taste test of course!


My favorite way to serve this Pineapple Coconut Quinoa is tossed with a simple mango salsa.  Feel free to add jalapeño or some red pepper as well.  Or sprinkle in some sliced almonds.  If you’re serving this quinoa with chicken or fish, you can serve it plain, but serve it with a mango salsa on the side.  Either way – mango salsa mixed in the quinoa or mango salsa served on the side, just be sure to get a bite of this tropical quinoa with a bite of mango.  It’s a mouthful of bliss!

~ Deb

Pineapple Coconut Quinoa

Yield: 4 servings

Total Time: 30 minutes

Enjoy this Pineapple Coconut Quinoa alone or as a side dish to grilled chicken or fish. The combo of flavors here is light and summery and fresh and luscious. And served with juicy ripe mango... amazing!


  • 1 cup coconut milk
  • 1 cup unsweetened pineapple juice
  • 1 cup quinoa, rinsed
  • 1/2 teaspoon pure vanilla extract
  • juice of 1/2 lime
For the Mango Salsa
  • 1 cup chopped mango
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, minced
  • 2 limes, juiced


  1. Heat the pineapple juice and coconut milk in a saucepan over medium low heat.
  2. Add the quinoa and bring to a boil.  Reduce heat to low.  Add the vanilla and lime juice.
  3. Place lid on pan and simmer on low for about 17 to 20 minutes or until most of the liquid has absorbed, but still a little moist on top.
  4. Remove from heat and set aside for about 10-15 minutes to allow the quinoa to absorb the rest of the liquids.
  5. Lightly fluff with a fork.
  6. Serve with lime wedges.
For the Mango Salsa
  1. Mix all of the ingredients in a small bowl.
  2. Refrigerate before serving.

2 Responses to “Pineapple Coconut Quinoa”

  1. Sarah — August 25, 2017 @ 1:24 pm (#)

    What kind of coconut milk do you use?

    • Deborah — August 29, 2017 @ 5:20 am (#)

      Hi Sarah – I use Thai Organic coconut milk. Either full or low-fat.

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