- 1 tablespoon virgin coconut oil
- 1½ cups quinoa, rinsed well
- 1 13.5-oz. can unsweetened coconut milk
- 1 teaspoon kosher salt
- Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.