Skip Navigation

Coconut Lime Quinoa

This dish can be enjoyed as an accompaniment to pork carnitas or scooped up with a tortilla chip. Either way, don't forget the frosty beverage ... umbrella optional.

4 cups coconut milk
2 cups quinoa
2 limes, juiced
2 tsp salt
1 cup fresh pineapple chunks
1 Tbsp. coconut oil
1 avocado
1 Tbsp. chopped cilantro
1 Tbsp. avocado oil
2 Tbsp lemon juice

In large pot, combine coconut milk, quinoa and lime juice. Heat to boiling, then reduce heat, cover and simmer for 15 minutes. While quinoa is cooking, in food processor, add avocado, cilantro, avocado oil and lemon juice. Blend until creamy. Set aside. In a small saucepan, heat coconut oil on med-high heat and add pineapple chunks. Sauté until golden brown, about 5 minutes, stirring occasionally. Remove from heat.

When quinoa is cooked but still a bit moist, add it to a large bowl and stir in the avocado puree and sautéed pineapple. Top with fresh lime zest and serve.