Thai Coconut Quinoa Salad

Coconut Quinoa Salad

When life gets busy I need quick meals. Stir-fry is always an easy choice. They cook up in no time and you can add lots of great vegetables to boost their nutrition.


My biggest problem is the rice.  I have learned that living at a higher elevation (7300ft) I can’t make rice well at all. I mean at all! It is always terrible…either it’s soggy and overcooked or still crunchy. I purchased a rice maker and that thing does a great job at making rice. But, it requires preplanning. Making brown rice takes over 100 minutes to cook.

Coconut Quinoa with Vegetables

I’m in a hurry and don’t have an hour and a half to wait for rice. My solution is quinoa. This stuff cooks up in 15 minutes. Now, that’s what I’m talking about!

I love that quinoa will take on flavors you add to it. I cooked this quinoa in coconut water.


Thai Coconut Quinoa

Follow on Bloglovin

Have you had coconut water? I’ve recently become obsessed with this stuff. It is a low-calorie drink that is a good source of potassium, magnesium, and vitamin C.

I like Cocozia organic coconut water. It is all-natural with no added ingredients. You get just delicious tasting coconut water.


Thai Coconut Quinoa Salad

The quinoa absorbs all that wonderful coconut flavor. The quinoa is nicely flavored and has a slight sweetness to it. I combine my coconut quinoa with some fresh vegetables and a delicious sauce.

For the sauce, I use some of my favorites…sweet chili sauce, sriracha, garlic, and soy. To finish off the dish, I sprinkle shredded unsweetened coconut over the dish. It is absolutely delicious!

Coconut Quinoa




Cindy @ Pick Fresh Foods





Hungry for more Pick Fresh Foods?  Subscribe for email updates! You can also visit me on Facebook and follow me on Twitter and Pinterest.


Thai Coconut Quinoa Salad
Shared By: 
Serves: 4
  • ½ cup quinoa, rinsed
  • 1 cup coconut water
For Sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp sweet chili sauce
  • 2 tbsp lime juice
For Vegetables
  • 1 tsp vegetable oil
  • 2 garlic cloves, pressed
  • 1 cup red bell pepper, diced
  • ½ cup baby carrots, sliced
  • 2 cup broccoli, cleaned and trimmed
  • 1 tbsp shredded unsweetened coconut
  • 2 tbsp chopped cilantro
  1. Prepare quinoa with coconut water; set aside.
  2. In a small bowl combine soy, smirch, sweet chili sauce and lime juice; set aside.
  3. In a large skillet. Heat oil and sauté garlic just until fragrant. Add bell pepper and carrots; sauté for 3-4 minutes or until carrots are slightly tender.
  4. Add broccoli and sauce; cook just until broccoli turns bright green. About 2-3 minutes.
  5. Add the cooked quinoa to the pan. Toss to combine.
  6. Top with coconut and cilantro.




Disclaimer: I was provided Cocozia Coconut water to try and review. All opinions are my own.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 Unported License.