Coconut chile quinoa (gluten-free, dairy-free, vegetarian)

There’s something about this combination of ingredients that creates a naturally sweet yet savory dish. For a richer flavor, use both oil and ghee. Any kind of dried chile works—mild, hot, or smoked.

  • extra-virgin olive oil, coconut oil, or ghee
  • dried chiles, stemmed, seeded, and broken or cut into small pieces
  • quinoa, well rinsed and drained
  • kosher salt
  • homemade broth, store-bought broth, or water
  • sugar-free dried coconut
  1. Heat oil in a large saucepan with a tight-fitting lid over medium heat. Add chile pieces and cook, stirring, until fragrant and softened.
  2. Add quinoa to pan and toast, stirring, until just golden. Season with salt.
  3. Add broth (use 2 parts broth or water to 1 part quinoa), bring to a simmer, and cook, covered, for about 15 minutes. Turn off heat and blend with an immersion blender if you like. Stir in coconut, and let stand, covered, for at least 5 minutes.

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