Recipe: Orange Quinoa with Toasted Coconuts and Almonds

By Carly Reed – July 1, 2014
Photography by Weston Carls


What You Need

  • ¾ cup quinoa
  • ¾ cup fresh-squeezed orange juice
  • ¾ cup water
  • ¼ cup slivered almonds
  • ¼ cup coconut flakes
  • ½ cup strawberries, sliced
  • 1 orange, peeled and cut into segments


How to Make It (Makes 6 servings)

1. Rinse quinoa, unless pre-rinsed, as specified on package.

2. Combine quinoa, orange juice, and water in a pot. Bring to a boil over high heat; reduce to low, cover, and cook for 15 minutes or until all of the liquid is absorbed. Remove from heat, fluff quinoa with a fork, and allow to cool.

3. Meanwhile, combine almonds and coconut flakes in a skillet over medium heat, watching carefully and stirring often. Cook until golden in color and fragrant, about 8 minutes. Remove immediately, and transfer to another dish to cool.

4. Place all ingredients in a large bowl, and mix to combine. Serve immediately at room temperature, or place in fridge to chill before serving.



Calories: 154
Carbohydrates: 22.6 g
Protein: 4.2 g
Fat: 5.3 g
Fiber: 3.4 g


Did You Know?

Quinoa, although often thought of as a grain, is a seed that is considered a complete protein because it contains all of the essential amino acids.

Cooking quinoa in orange juice gives it a sweet, tart flavor and a fun, orange tint, perfect for a summer side dish.


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