Thai Quinoa

Jon Doe

  • Grey LinkedIn Icon

Prep Time: 15 Mins | Cook Time: 20 mins | Total Time: 35 mins

Serves 4


  • 1 cup quinoa, white, red, black or tricolor

  • ½ cup unsweetened coconut milk

  • ½ cup water

  • Pinch of salt

  • 2 Tbsp. coconut aminos

  • 1 Tbsp. lime juice

  • Juice from a 1 inch piece of ginger, peeled, finely grated, squeezed

  • Salt to taste

  • Coriander, finely minced

  • Thai basil, finely minced

  • Macadamia nuts, crushed

  • Pink pepper corns, crushed

  • Lime wedges


  1. Place quinoa, unsweetened coconut milk, water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover saucepan and cook quinoa for 15 minutes. Remove saucepan from heat, keeping quinoa covered for 5 additional minutes to absorb remaining liquid. Fluff quinoa gently with a fork, set aside to cool slightly.

  2. In a small bowl whisk together coconut aminos, lime juice and ginger juice, season to taste with salt if needed.

  3. In a large bowl add quinoa and coconut amino/juice mixture, toss to coat.

  4. On a serving platter arrange in layers quinoa, minced coriander and Thai basil, crushed macadamia nuts and pink peppercorns. Serve with lime wedges.


Bondi Beach NSW 2026, Australia

©2020 by Lauren Eardley Health & Wellness