Thai Coconut Quinoa with Fresh Cilantro and Lime

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins



  • 1 cup quinoa, rinsed and drained
  • 3 cloves garlic, crushed and minced
  • 1/2 tsp. salt
  • 1 15 oz. can coconut milk
  • 1/3 cup water or broth


  • 2/3 cup almond butter
  • 1/4 cup coconut palm nectar
  • 1 1-inch knob fresh ginger (or more, if you like fresh ginger)
  • Juice of 1 fresh lime
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 Tbsp. sesame oil


  • Half bunch of fresh, chopped finely (or more, to taste)
  • 2 green onions, chopped
  • 3 carrots, sliced
  • 1/2 small napa cabbage, shredded
  • 1/2 small red cabbage, shredded
  • 1/4 red onion, finely chopped
  • 2 bell peppers (red and green), seeded and chopped


  • 1 cup sunflower seeds or chopped peanuts
  • 1 tsp. coconut oil
  • Salt, to taste
  • Asian hot sauce (optional)
  • 2 avocados, seeded and slice


Preparation Instructions

Serves 8-10

  1. In a small stock pot, combine the quinoa, garlic, salt, coconut milk, and water and heat on medium high until simmering, cover and reduce heat to low; cook 15 minutes, remove from heat and let sit 5 minutes. Remove lid and fluff; allow to cool a bit while preparing the rest.
  2. Blend the dressing ingredients and set aside.
  3. Add the salad ingredients to a large bowl (using a food processor here makes fast work of chopping.)
  4. Toast the sunflower seeds or peanuts with coconut oil for 4 minutes, or until lightly toasted.
  5. Add the cooled quinoa to the salad bowl, stir in the dressing; top with toasted sunflower seeds and avocado. Add additional salt, to taste, and a dash of hot sauce as desired.

Recipe by Dawn Hutchins