Coconut Quinoa with Spicy Vegetables~ Healthy Vegetarian Recipe~ 30 Min. Recipe

05/04/2013 5:00 pm · 0 comments

by A Thrifty Mom

Coconut Quinoa with Spicy Vegetables, Money Saving Recipes, Recipes Using Quinoa, Vegetarian Recipes, Quick Dinner Recipes, 30 minute or less dinner recipes

Coconut Quinoa with Spicy Vegetables by Tiffany

My husband is a very strict vegetarian. He’s not mostly a vegetarian or even partly vegetarian, he’s a full on vegetarian- he’s almost a vegan.  It’s a diet conviction he has chosen for himself after battling cancer, twice. It’s fun coming up with new recipes for him, especially recipes that can be whipped up in a flash. Recently, we had a coconut cilantro flavored rice while dinning out. It was so stinkin’ tasty. I knew I wanted to incorporate that flavor with Quinoa. I came home and started experimenting. Coconut Quinoa with Spicy Vegetables was born. Enjoy, my spicy vegetarian friends!


  • 1 cup quinoa
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 1 heaping  tablespoon chopped fresh cilantro
  • 1 1/2 -2 teaspoon grape seed oil
  • 1/2 cup diced zucchini
  • 1/2 cup diced squash
  • 1 cup sliced portabella mushrooms
  • 1/2 cup diced orange bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup broccoli slaw
  • 1 can (14.5 oz.) diced tomatoes
  • approx. 1 teaspoon kosher salt
  • 1 teaspoon granulated California garlic
  • 1/4 teaspoon ground cayanne pepper


  1.  Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa, coconut milk, water and cilantro. Bring to a boil over high heat. Reduce heat to medium, cover with lid and simmer for 15 minutes or until quinoa is tender.
  2. In a large non stick skillet, heat grape seed oil over medium heat. Add zuchini, squash, mushrooms, peppers and broccoli slaw; tossing frequently. Cook until zuchini is fork tender. Approx. 8 minutes.
  3. Now add diced tomatoes, salt, garlic and cayenne; toss just until tomatoes are heated through. Serve over quinoa.

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