Light, Tropical, and Refreshingly Satisfying
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Coconut Quinoa:
- 1 cup uncooked quinoa (rinsed well)
- 1 cup coconut milk (unsweetened)
- 1 cup water
- ½ tsp salt
- 1 tsp coconut oil or olive oil
For the Bowl:
- 1 ripe mango, diced
- 1 cup cucumber, diced
- 1 small red bell pepper, diced
- 1 small avocado, sliced
- 2 Tbsp red onion, finely chopped
- ¼ cup shredded carrots (optional, for color)
- 2 Tbsp fresh cilantro or mint, chopped
For the Dressing:
- Juice of 1 lime (about 2 Tbsp)
- 1 tsp lime zest
- 1 Tbsp honey or agave syrup
- 1 Tbsp soy sauce or coconut aminos
- 1 Tbsp sesame oil or olive oil
- ½ tsp grated ginger
- 1 small clove garlic, minced (optional)
Optional Toppings:
- Toasted coconut flakes
- Chopped cashews or almonds
- Extra drizzle of coconut milk
Equipment
- Medium saucepan with lid
- Mixing bowl
- Small whisk or fork (for dressing)
- Sharp knife and cutting board
Step-by-Step
- 1. Cook the Quinoa:
In a saucepan, combine quinoa, coconut milk, water, salt, and oil. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until fluffy and the liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
- 2. Prepare the Dressing:
In a small bowl, whisk together lime juice, zest, honey, soy sauce, sesame oil, and ginger. Taste and adjust—add more lime or honey to balance tang and sweetness.
- 3. Assemble the Bowl:
Divide the coconut quinoa among bowls. Top with mango, cucumber, red bell pepper, avocado, and onion.
- 4. Add the Finishing Touches:
Drizzle the lime dressing generously over the top. Sprinkle with fresh herbs, toasted coconut flakes, and chopped nuts if using.
- 5. Serve & Enjoy:
Serve at room temperature or chilled. Perfect as a light lunch or side dish for grilled chicken, fish, or tofu.
Tips & Swaps
- Make it Protein-Packed: Add grilled shrimp, salmon, or jerk-spiced tofu for a full meal.
- Coconut Milk Options: Full-fat gives creaminess; lite keeps it lighter in calories.
- Grain Swap: Use brown rice or couscous instead of quinoa if desired.
- Make Ahead: Quinoa and dressing can be made a day ahead — just assemble fresh before serving.
- Storage: Keeps up to 3 days in the fridge in an airtight container.
Serving Suggestions
Pair it with:
- Grilled jerk shrimp
- Seared fish filet
- A chilled tropical drink (mango or pineapple ginger juice)
Optional presentation tip (for your posts): serve it in a coconut bowl or topped with a wedge of lime and mint leaf — that “WAM Flavor signature look” 🌺✨
— rich, creamy, and full of island soul.
