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Coconut Quinoa

Course: Main
Cuisine: Indian
Servings: 6


  • 1 1/2 cups quinoa , thoroughly rinsed in a strainer, under running water
  • 2 1/4 cup water
  • 1 cup shredded coconut
  • 10-12 cashews , chopped into pieces
  • 20 peanuts
  • 1 tbsp chana dal (bengal gram dal)
  • 1 tbsp udad dal (black gram dal)
  • A generous pinch of asafetida (hing)
  • 2 tsp mustard seeds
  • 1 sprig curry leaves
  • 2 green chilies , slit through the middle
  • 1 tsp vegetable oil , like canola
  • Salt to taste


  • Place the quinoa and water in a saucepan. Cook over medium heat until most of the water is absorbed. Then slap on a lid, lower the heat to a simmer, and cook another 15 minutes.
  • In a larger saucepan, heat the oil. Add the mustard seeds and asafetida. When they sputter, add the curry leaves, the dals, the nuts, and the green chilies.
  • Stir-fry until the nuts and dals are lightly golden-brown-- don't burn or they'll get hard and unpleasant.
  • Add the coconut and quickly stir-fry until it takes on a golden hue. You don't want to leave the coconut unattended because it will burn fast.
  • Add the quinoa and salt to taste. Mix thoroughly. Garnish with some coriander leaves, if desired.