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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.
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Creamy Coconut Quinoa and Greens (Vegan, GF)
This savory, creamy quinoa and greens is a versatile side dish, but also filling enough to be a main. Coconut milk adds creaminess to this flavorful quinoa dish.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 heaping tbsp miso paste (or substitute with 1/2 tsp salt)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4-1/2 tsp black pepper
- 2 tbsp nutritional yeast (optional)
Greens
- 2 tbsp 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 573Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 746mgCarbohydrates: 75gFiber: 31gSugar: 11gProtein: 29g
Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.
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