This coconut turmeric quinoa risotto is full of flavour and makes for a healthy lunch or light dinner. It combines the creamy flavour of coconut with the hint of spice from turmeric. This turmeric quinoa bowl makes a nice change from pasta or rice, and is the best comfort food in the colder months.
Quinoa is still a little under-rated I think, but I love using it to cook my quinoa stuffed zucchini for dinner or my blackberry quinoa bake for breakfast. So healthy and a complete protein too!
This vegan coconut quinoa risotto is easy to make, and a one pan meal which saves on clean up (and we all love that I think!). A recipe I return to over and over again that I hope you enjoy.
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Why you'll love this recipe
- Healthy - this turmeric quinoa bowl is full of healthy ingredients that feel light and nourishing.
- Plant-based protein - the quinoa provides a good source of plant-based protein, and the pumpkin seeds too.
- Easy to make - a simple recipe that doesn't require all the stirring that regular risotto made with rice does.
Ingredients
Mostly pantry staples are used for this coconut turmeric quinoa bowl, as well as fresh vegetables. You will need:
- Quinoa - personally I tend to use white quinoa, but you can also use a quinoa blend.
- Turmeric - a very healthy spice that gives so much flavour, and a lot of colour too!
- Onion and garlic -for the base of flavour.
- Carrots, bell peppers and zucchini - the vegetables used for the quinoa risotto, but you can always swap in and out others too!
- Thyme - for a nice herby hum of flavour.
- Vegetable broth - to cook the quinoa risotto in.
- Coconut milk - the type from a can, this gives a lovely creamy taste and texture.
Variations to the recipe
You can always swap vegetables in and out for those you prefer or have to hand. I suggest not using root vegetables that take a long time to cook, as this is a quicker recipe.
Make sure to check the recipe card below for the full ingredients list and their quantities!
Step by step instructions
Making this coconut turmeric quinoa is very simple, with just a few steps:
Step 1
Fry onion and garlic in a pan until softened. Add in the quinoa, carrot, bell pepper, zucchini, turmeric and thyme. Fry for a couple of minutes.
Step 2
Pour in the vegetable broth. Bring to a boil, then reduce the heat to a very light simmer. Pour in the coconut milk and stir well. Cook for about 15 minutes or until the quinoa has 'opened' and the vegetables are tender. If it looks at all dry then add more stock.
Recipe tips and notes
- Quinoa risotto should have a much thicker consistency than soup, but not be totally dry. So adjust by adding more broth towards the end of cooking if required.
- Make sure the 'tails' of the quinoa have opened. You need a little longer cook time if they have yet to do so.
- Stir the risotto occasionally so the quinoa cooks more evenly.
- You can easily swap out the vegetables for those you prefer.
The benefits of quinoa
Quinoa is a very versatile grain (officially a seed) that can be served hot in savoury or sweet dishes, or cold for a salad. It's a great plant-based protein, and has approximately 4.4g per 100g (depending on whether you use white quinoa or mixed tri-color blend).
As well as being a source of protein, quinoa is also a source of fibre, magnesium, iron and a small amount of omega-3 fatty acids (Healthline). According to Healthline, 'NASA scientists have been looking at it as a suitable crop to be grown in outer space, mostly based on its high nutrient content, ease of use and simplicity of growing it'. It must be good then!
Serving suggestions
This vegan turmeric quinoa risotto can be served on its own, as a lovely vegan recipe. You can also use it as a side dish, in a lesser quantity, to go with chicken, fish or other vegetarian or vegan option.
More risotto recipes to enjoy
As well as using quinoa, you can of course enjoy more traditional risotto recipes made with arborio rice:
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📖 Recipe
Coconut Turmeric Quinoa
Instructions
- In a large pan, fry the onion and garlic (if using) in the olive oil on a gentle heat for 4-5 minutes until softened. Be careful not to let the garlic burn!
- Add in the quinoa, carrot, bell pepper, zucchini, turmeric and thyme. Fry for a couple of minutes, then pour in the vegetable stock. Bring to a boil, then reduce the heat to a very light simmer. Pour in the coconut milk and stir well. Cook for about 15 minutes or until the quinoa has 'opened' and the vegetables are tender. If it looks at all dry then add more stock.
- Transfer to your bowls, add the toppings and enjoy!
Notes
- Quinoa risotto should have a much thicker consistency than soup, but not be totally dry. So adjust by adding more broth towards the end of cooking if required.
- garlic, which scores 1. It is optional.
- vegetable stock will vary depending upon the brand or if you use homemade stock.
Andrea says
I’ve recently been diagnosed with MCAS and your blog has been a lifesaver! This recipe is one of my absolute favorites. Have you ever tried freezing this? Cooking everything fresh has been one of the biggest struggles for me and finding meals that freeze well has been a big help. Thanks!!
Claire says
Hi Andrea, so glad you find the recipes helpful! Sorry to hear that you have been diagnosed with MCAS. It's a tough condition to navigate isn't it. And yes, I have frozen this. It turns out OK, but I would suggest adding a little water or vegetable stock when you reheat it, or it could be a bit dry.