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.)


Springtime Strawberry Quinoa Salad

This salad is open to interpretation; feel free to swap the greens, berries,veggies,and seeds to your preference. Serve at room temperature or cold, as a light lunch or alongside your favourite dinner dishes.

spring quinoa salad

Springtime Quinoa Salad

1 cup water
1/2 cup quinoa, rinsed
1/2 cup diced fresh strawberries
1/2 cup diced cucumber
3 tablespoons hemp seeds (double check for gluten-free status)
1 green onion, finely chopped (just the green part)
Argula, for serving

2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 tablespoon maple syrup
1 garlic clove, finely grated
Zest of 1/2 lemon
Salt, freshly ground pepper to taste

Put the water in a small saucepan. Bring it to a boil, then add the quinoa. Reduce heat, cover and let simmer for about 13 to 16 minutes until the water is absorbed. Remove from heat, and remove the lid. Fluff with a fork and let cool.

Put the quinoa in a bowl with the strawberries, cucumber, hemp seeds, and green onion. Toss to mix.

To make the dressing, put the olive oil, vinegar, maple syrup, minced garlic, lemon zest, and a  sprinkle of salt and pepper in a small bowl. Whisk to combine. Pour the dressing over the quinoa mixture. Stir to mix, adjusting salt and pepper to taste. Serve over arugula.

Warm Quinoa with Apples, Raisins, and Pecans

Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.

quinoa apple raisin bake

Warm Quinoa with Apples, Raisins, and Pecans

2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar

Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.

Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.

Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.