Recipe 35-40 mins

Makes 6 servings

Coconut Mango Quinoa “Sticky Rice”?!

It’s important to say again …I love rice!! 🍚💗 I love it. I appreciate traditional authentic recipes and I never want to offend anyone out there by creating something so inauthentic. 

. Inspired by …the Thai Coconut Mango 🥭 Sticky Rice 🍚 I’ve had at Thai restaurants.

For those forgoing rice, maybe it’s dietary changes etc.. Quinoa is a acceptable and delicious swap that can be made into this sweet dish. Quinoa is versatile and when prepared correctly it can be quite sticky . Mango and coconut 🥥 a match made in heaven. I won’t say jt is better by any means to the traditional recipe, but it has its place and is a great dish on its own. 

It’s it’s own thang😜. We celebrate 🎉 rice and quinoa. 

Full Recipe

Ingredients

•  2 Cups of white quinoa 

• 4.5 or 5 cups of water 

For the coconut sauce 

• 1 can of full fat unsweetened coconut milk

• ⅓ cup plus 3 tablespoons sugar

• 1 teaspoon of ground cardamon 

• ¼ teaspoon salt

• 1 tablespoon of tapioca flour

• 2 tablespoons of water - create a water slurry mix with tapioca to thicken the sauce 

Toppings and garnish 

1 tablespoon sesame seeds, toasted lightly

2 large mangos peeled, pitted, and cut into thin slices (at least 24)

Method 

1.) In a bowl wash quinoa well in several changes of water until water is clear.

2.) Add quinoa to 4.5 cups of water and cook on high until boiling - turn down to very low for 30-35 mins cover with a lid on, stir every 10 mins. 

2.) In this recipe the quinoa should be over cooked and that’s why I used extra water and cook for longer so it’s super soft and slightly mushy.

You don’t want it to be completely mushy but it must be over cooked.  And slightly sticky.

3.) Once done taste to test, and set aside to cool completely. There should not be any water remaining in the pot. 

Coconut sauce 

4.) With tapioca or cornstarch you want to make a slurry on the side -in a separate cup with a 2:1 ratio of water to starch  -set aside 

5.) Add the can of coconut milk to separate sauce pan, add sugar. Stir on medium to combine until sugar is dissolved. Be careful not to boil, as you can cuddle the coconut.

6.) Then add a little bit of slurry mix a little at time until you’ve reached desired sauce thickness (Start with less and ad as needed.)

7.) Turn off heat and set aside.

8.)Combine half the sauce to the quinoa and stir, pour rest on top plated with the mango and sesame seeds.

Enjoy 😉