Coconut Quinoa with Lime Zest

 

I made this coconut quinoa with lime zest as a side, after adapting the instructions from a rice cooker to a small or medium saucepan (it’s actually faster, in this case). This quinoa was delicious! I served it with Korean chicken meatballs.

1 cup quinoa, rinsed if necessary
1 (13.5-oz.) can coconut milk
¼ cup water
¼ tsp. salt
1 small lime, zested and juiced

Place quinoa, canned coconut milk, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes or until the liquid has just been absorbed.

Let the quinoa set for about 4-5 minutes after it's done cooking, and then fluff it with a fork.

Stir in the zest and juice of one small lime, and season with additional salt to taste. Serve warm.