Eosinophilic Esophagitis Friendly Herbed Coconut-Lime Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.6(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!