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    Home » Recipes » Dinner

    Published: Feb 28, 2019 · Modified: Jul 9, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Coconut Turmeric Quinoa

    Jump to Recipe Print Recipe

    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.

    overhead shot of coconut turmeric quinoa risotto in a bowl.

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Variations to the recipe
    • Step by step instructions
    • Recipe tips and notes
    • The benefits of quinoa
    • Serving suggestions
    • More risotto recipes to enjoy
    • 📖 Recipe
    • 💬 Comments

    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:

    pouring vegetable stock into a pan of vegetables and quinoa.
    cooking quinoa risotto in a pan with a wooden spoon on it.

    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.

    side view of coconut turmeric quinoa risotto in a pale blue bowl.

    More risotto recipes to enjoy

    As well as using quinoa, you can of course enjoy more traditional risotto recipes made with arborio rice:

    • baked fennel risotto in a white bowl on a wooden board and a blue cloth.
      Baked Fennel Risotto
    • baked asparagus risotto in a white bowl.
      Baked Asparagus Risotto
    • pesto chicken risotto in a white bowl with a spoon in it on a blue cloth surrounded by parsley.
      Pesto Chicken Risotto
    • beetroot risotto in a brown bowl with spoons on a tea towel next to it.
      Vegan Beetroot Risotto

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    📖 Recipe

    overhead view of coconut turmeric quinoa risotto.

    Coconut Turmeric Quinoa

    Claire
    This coconut turmeric quinoa risotto is an easy yet flavourful vegan recipe, that is perfect for lunch or dinner. It comes together it less than half an hour. If you prefer to have it as a side-dish then simply reduce the quantity of the ingredients. Serves 2-3 depending upon portion size.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 22 mins
    Total Time 27 mins
    Course Dinner, Lunch, Main Course, Side Dish
    Cuisine American, British
    Servings 2 servings
    Calories 465 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 1 cup quinoa rinsed
    • 1.5 cups vegetable broth
    • ¼ white onion diced
    • 1 clove garlic finely diced or minced, optional
    • 1 carrot sliced
    • 1 bell pepper sliced, or equivalent of different colour peppers
    • ½ zucchini sliced
    • 1 teaspoon turmeric
    • 1 teaspoon thyme
    • ½ can coconut milk

    For the toppings

    • 1 tablespoon pumpkin seeds
    • fresh herb of choice

    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.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • garlic, which scores 1. It is optional.
    • vegetable stock will vary depending upon the brand or if you use homemade stock.
     

    Nutrition

    Calories: 465kcalCarbohydrates: 68gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 33mgPotassium: 922mgFiber: 10gSugar: 7gVitamin A: 7117IUVitamin C: 90mgCalcium: 74mgIron: 6mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Andrea says

      August 16, 2022 at 5:53 pm

      5 stars
      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!!

      Reply
      • Claire says

        August 16, 2022 at 6:46 pm

        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.

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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