If you're not the biggest fan of quinoa, you need to try this recipe! This creamy coconut quinoa and greens is super savory, flavorful, and the creaminess makes it feel like a comfort food dish!

This dish pairs well with a main protein, but is also filling and hearty enough to stand alone. I would recommend adding white beans if you want to serve it as a main dish- they add extra protein and basically just melt into the dish, adding to the creaminess!

The garlicky greens and creamy coconut milk truly make this savory quinoa dish feel like a comfort food, although it is a relatively healthy dish and packed with protein already from the quinoa! Nutritional yeast can be added to give this quinoa a cheesy flavor.

If you would like some extra flavor, I recommend topping this creamy quinoa and greens with your favorite hot sauce.


Serving suggestions:
- Add chickpeas or white beans for extra protein and make it even more filling as a main meal.
- Add your favorite hot sauce on top if you like heat and want to add some extra flavor.
- Switch up the greens and use your favorites! This would be great with chard, spinach, or even broccoli.
Recipe

Creamy Coconut Quinoa and Greens (Vegan, GF)
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 heaping tablespoon miso paste or substitute with ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-1/2 teaspoon black pepper
- 2 tablespoon nutritional yeast optional
Greens
- 2 tablespoon avocado oil
- 2-3 cloves garlic minced
- 8 collard green leaves about 1 bunch
- 4-5 cups chopped kale leaves de-stemmed
- pinch of salt
- ground pepper
Instructions
- Wash and trim collard greens, removing the stems. To cut them, you can stack a couple leaves on top of each other, roll them, and slice these rolls, making thin ribbons (chiffonading.) Make sure your kale is de-stemmed and cut into smaller pieces as well.
- Sauté minced garlic in oil in a saucepan over medium-high heat, 1-2 mins, until fragrant. Add kale, collard greens, and some salt and pepper. Sauté for 5-6 mins and remove from heat.
- Rinse and drain dry quinoa. Put quinoa and vegetable broth in a pot and bring to a boil. Lower to a simmer and add in miso paste, garlic powder, and onion powder. Cover and cook for 10-12 mins, until most of the liquid has been absorbed.
- Add coconut milk, cooked greens, nutritional yeast if desired, and salt and pepper to taste. Combine and cook for about 5 more mins before serving.
Jennifer says
I have just made this as a side dish for an Easter dinner. I will be the only WFPB eater and wanted to make sure I’d have something good to eat. After sampling it I am thoroughly impressed, love it! I followed your recipe but I did sauté, broccoli, kale, swish chard and spinach along with the garlic to add to the quinoa then once it was all mixed together I chopped up some baby tomatoes to add for colour and as a last thought added some white beans. I will certainly make this one regularly. Thank you for your recipe share.
Zena | Zen and Zaatar says
Your additions sound so delicious! So glad you loved it, thank you for sharing!!