Quinoa with Toasted Coconut

Quinoa with Toasted Coconut

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Every year there seems to be a debate over whether Quinoa is kosher for Passover. This recipe for Quinoa with Toasted Coconut can be used all year round-and if you accept it for Passover you can enjoy it then as well. Try it with Red Snapper Fillets coated with Plantain Chips.

Prep time: 10 minutes

Quinoa with Toasted Coconut

By Gloria Kobrin Published: March 19, 2014

  • Yield:

  • 2 cups (4 Servings)


  • 1/2 small onion minced
  • 1 clove garlic minced
  • 1 teaspoon Olive Oil
  • 1 cup white quinoa
  • 2 cups water/vegetable broth
  • 3/4 cup unsweetened coconut toasted
  • 1/4 cup Italian Flat Leaf Parsley minced


  • 1 medium saucepan with cover


  1. Heat olive oil in saucepan over medium flame. Add minced onion and garlic. Sauté until onion is soft. Add water/broth. Bring to a boil. Add quinoa. Stir well and cover pot. Return to a boil and then reduce to a simmer. Cook for 20-25 minutes or until all liquid has been absorbed. Uncover pot and stir in coconut and parsley. Fluff with fork. Serve hot or at room temperature as an accompaniment to fish, meat or vegetables.