Creamy Coconut-Strawberry Quinoa

Breakfast? Sure. Snack? Of course. Lunch? Definitely. This creamy quinoa is perfect for any time of day. Upping the traditional ratio of liquid to quinoa results in a more porridge-like consistency (but still with a bit of texture), and using the Coconutmilk Coffee Creamer adds a hint of sweetness and a bit of decadence.

Creamy Coconut-Strawberry Quinoa 3

Creamy Coconut-Strawberry Quinoa

  • Servings: 1 regular or 2 small servings
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1 cup finely chopped strawberries
2 tablespoons water
2 tablespoons chia seeds, plus more for serving, if desired
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup So Delicious Original Coconutmilk Coffee Creamer, plus more for serving
1/2 cup water
1/2 cup quinoa, rinsed and drained
Pinch salt
1/4 cup unsweetened coconut flakes

Preheat the oven to 400 degrees F.

Put the strawberries and water in a small saucepan. Bring to medium-high heat and cook until the strawberries begin to break down, about 5 minutes, mashing any large pieces with a fork. Remove from heat and stir in the chia seeds, vanilla extract, and lemon juice. Let stand to thicken while preparing the quinoa.

Put the Coconutmilk Coffee Creamer, water, quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 18 minutes. Turn off heat and let sit for 5 minutes.

Spread the coconut in a single layer on a baking sheet. Bake for 5 minutes until golden brown, watching carefully so it doesn’t burn.

To serve, spoon the quinoa mixture into one or two bowls. Top with the strawberry mixture, coconut flakes, and additional Coconutmilk Coffee Creamer  and chia seeds as desired. Serve warm.

Creamy Coconut-Strawberry Quinoa 2

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)


Baked Buttercup Macaroni

This baked casserole is reminiscent of mac-and-cheese, with a rich, nutty sauce encasing hearty macaroni and a crispy topping. Serve alongside sautéed rapini or kale, and a few scoops of homemade cranberry sauce. I wrote this over 5 years ago, but it’s definitely a favourite that I make  often (or variations of). Excuse the photography — I’m sure you get the idea.

Baked Buttercup Macaroni

Baked Buttercup Macaroni


For the casserole
2 cups (480mL) gluten-free macaroni (I like Barilla the best, Tinkyada next)
2 tablespoons (30mL) extra-virgin olive oil, divided
1 large onion, chopped
1 medium buttercup squash, roasted, seeded and peeled (about 2 cups (480mL) mashed)
1/4 cup (60mL) roasted cashew butter
3 tablespoons (45mL) nutritional yeast flakes
1 1/2 tablespoons (22mL) sweet rice flour (mochiko flour)
3/4 teaspoon (4mL) ground sage
3/4 teaspoon (4mL) garlic powder
1/4 teaspoon (2mL) ground nutmeg
Himalayan or fine sea salt to taste
Fresh ground pepper to taste
2 to 4 tablespoons (30 to 60mL) unsweetened nondairy milk (as needed)

For the topping:
3 tablespoons (45mL) finely chopped pecans
2 tablespoons (30mL) ground flaxseeds

Cook the macaroni to al dente, according to the package directions. Drain well. Use 1 tablespoon (15mL) of the oil to grease a 9-inch square glass baking dish. Preheat the oven to 400 degrees F.

Heat the remaining oil in a skillet over medium-low heat. Add the onion and cook, stirring often, until softened and golden, about 10 minutes.

Meanwhile, place the squash, cashew butter, nutritional yeast, sweet rice flour, sage, garlic powder, nutmeg, salt and pepper into a food processor. Process until smooth, adding water or milk if the mixture is very thick. It should be about the consistency of a thick sauce.

In a small bowl, stir together the pecans and flaxmeal.

Add the macaroni to the oiled dish. Scrape in the squash mixture, mixing until combined. Sprinkle with the pecan mixture. Bake for 30 minutes, until lightly browned and crisp on top. Let cool 5 minutes before serving. 

Greek Spinach and Kale Tart with Hazelnut Crust

Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.