Chef Kirsten Helle | Coconut-Mango Quinoa “Rice and Peas”
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Coconut-Mango Quinoa “Rice and Peas”

Jazz up ordinary quinoa with this luscious recipe! Rice and peas (rice and beans) are a traditional Caribbean side dish and this is just a higher protein version of that. Great served as a bed for jerk chicken or any other saucy meat, or simply on it’s own! I used red quinoa for this colorful photo but you can substitute regular white quinoa as well. High in fiber, protein and vitamins, this is the perfect dish.

 

INGREDIENTS

  • 1 cup quinoa
  • 14 oz can kidney beans, rinsed and drained
  • 14 oz can coconut milk (regular or light)
  • Additional water to bring the coconut milk up to 2 cups
  • 1 mango, diced (save a bit for garnish at the end)
  • 1 clove garlic, minced
  • Pinch Kosher/sea salt
  • Fresh black pepper to taste
  • Green onion for garnish, optional

 

PREPARATION

STEP 1:

Add the quinoa, beans, coconut milk, water, mango, garlic and seasoning to a sauce pan.

STEP 2:

Bring to a boil over high heat, lower the heat to low and cover, leaving the lid ever so slightly lifted on one side.

STEP 3:

Cook for 20 minutes until the liquid is gone and the quinoa is light and fluffy. Fluff with a fork and serve.

 

Food photography by Audra Mulkern

Audra Mulkern for Chef Kirsten Helle Coconut Mango quinoa recipe

Enjoy this recipe? Discover Chef Kirsten’s Meal Plans.
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