Quinoa + coconut milk + mango + edamame. Soo simple, yet so satisfying. I was going through the pantry the other day, trying to gather ingredients to make Thai Mango Coconut Sticky Rice, but wasn’t entirely sure if I could successfully wing the recipe. Being Chinese, it should be a must that I know how to cook rice perfectly..but I CAN’T!! So I just decided to go a different route and stick to ingredients that I’m comfortable with. Instead of cooking the quinoa in water, I cooked it in a small can of coconut milk, and waited for most of the milk to be absorbed before adding the rest of the ingredients.
This can be eaten as a dessert; snack, or even a full on meal! This can definitely be whipped up ahead of time and kept in the fridge before serving. Super easy to make, so enjoy 🙂
Coconut Mango Edamame Quinoa
Ingredients:
5.6fl oz/ 165ml coconut milk from the can (I used a small can of Aroy-D Coconut Milk)
1 cup uncooked quinoa
1 champagne mango, cut into chunks
1/2 cup to 1 cup frozen edamame beans (adjust according to preference)
Directions:
Rinse quinoa under cold water a couple times to remove any starch, and place in a small pot.
Shake the can of coconut milk a few times so the separated ingredients can combine again. Empty the can into the pot, and bring everything up to a boil with the lid on.
Once the mixture comes to a boil, turn the heat down to medium-low to low, stirring occasionally until most (about 90%) of the coconut milk is absorbed by the quinoa (almost to an oatmeal/porridge consistency). Stir the frozen edamame beans into the quinoa mixture, until they’re heated through.
Stir in mango chunks, and let it sit for another 3-5 minutes.
Remove from heat and serve. This tastes even better when it’s cooled down, or cold!
Tip: If you’re taking it out the fridge to eat the next day, and find the quinoa has absorbed all the coconut milk, add some almond milk to get it to a thick consistency again.
Eat Look Feel Good 