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. 

This quick and easy Pineapple Coconut Quinoa makes a perfect quinoa side dish to serve with grilled chicken or fish or as a vegan main

Quinoa is one of the most versatile ingredients to cook with.  It pairs well with so many different flavors! This flavored quinoa is cooked in coconut milk and pineapple juice giving it the most incredible tropical flavor.   Serve it plain (it’s delicious on its own) or toss in big chunks of juicy ripe mango, some cilantro and red onion to make it extra special.  It’s a perfect quinoa side dish to serve with grilled chicken and fish.

This quick and easy Pineapple Coconut Quinoa makes a perfect quinoa side dish to serve with grilled chicken or fish or as a vegan main

FLAVORED QUINOA

Quinoa has a nutty flavor that tends to be a little bland and earthy tasting.  For those of you who are not in love with quinoa for this very reason, I hope you try this flavored quinoa.  It just might change your mind about things.  My favorite way to serve this coconut quinoa is tossed with a simple mango salsa.   If you’re making this quinoa side dish to go with grilled chicken or fish, you can serve it plain, but I highly recommend serving it tossed with mango salsa.   

PINEAPPLE COCONUT QUINOA RECIPE

  • Coconut milk
  • Unsweetened pineapple juice
  • White quinoa
  • Pure vanilla extract
  • Lime juice 
  • Mango salsa (optional)

HOW TO MAKE COCONUT QUINOA

When making quinoa, the key is to simmer on low heat for about 15-20 minutes, then when most of the liquid has absorbed, but the top of the quinoa may still look a little moist, turn the heat off. Leave the lid on and set aside for a good 7-10 minutes before fluffing so the the quinoa can 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!

  1. Heat liquids:  Heat the pineapple juice and coconut milk in a saucepan over medium low heat.
  2. Add quinoa:  Stir in quinoa and bring to a boil.  Reduce heat to low and stir in vanilla and lime juice.
  3. Cook quinoa:  Place lid on pan and simmer on low for about 15 to 20 minutes or until most of the liquid has absorbed, but still a little moist on top.
  4. Remove from heat:  Remove from heat and set aside for about 10-15 minutes to allow the quinoa to absorb the rest of the liquids.
  5. Fluff quinoa:  Lightly fluff with a fork.
  6. Add mango salsa:  Toss with mango salsa (optional)

MANGO SALSA RECIPE

  • Chopped mango
  • Fresh cilantro
  • Red onioN
  • Lime juice

HOW TO MAKE MANGO SALSA

  1. Mix all of the ingredients in a small bowl.
  2. Refrigerate before serving.

This quick and easy Pineapple Coconut Quinoa makes a perfect quinoa side dish to serve with grilled chicken or fish or as a vegan main

MORE QUINOA SIDE DISH RECIPES

Originally published 6.2017 – updated 8.2020 and 9.2020

This quick and easy Pineapple Coconut Quinoa makes a perfect quinoa side dish to serve with grilled chicken or fish or as a vegan main
Yield: 4 servings

Pineapple Coconut Quinoa

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 10 minutes
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!

Ingredients

  • 1 cup coconut milk
  • 1 cup unsweetened pineapple juice
  • 1 cup quinoa, rinsed
  • 1/2 teaspoon pure vanilla extract
  • juice of 1/2 lime
  • mango salsa (optional)

Mango Salsa

  • 1 cup chopped mango
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, minced
  • 2 limes, juiced

Instructions

  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 15 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.

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