Anti Inflammatory Herbed Coconut-Lime Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.6(25)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tbsp garlic-infused oil
- ½ tsp fine salt
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- salt and pepper, to taste
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for about 30 seconds, then shake off the excess water.
- 2
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and toast, stirring frequently, until the grains smell nutty and begin to turn golden, about 3–4 minutes.
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