Bright, nutty quinoa cooked in coconut milk carries a gentle ginger warmth and silky texture.
Charred broccolini adds smoky crunch and tender stems for contrast.
A tangy lime-scallion sesame dressing brings savory, zesty balance.
Serve warm for weeknight dinners or cool for make-ahead lunches.
Ingredients
- 1 cup quinoa, rinsed
- 1 cup light coconut milk
- 1 cup vegetable broth
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 12 ounces broccolini, trimmed
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 450°F (230°C). Toss broccolini with olive oil, a pinch of salt and pepper, and spread on a baking sheet; roast 10–12 minutes until edges are charred and stems are tender.
- Meanwhile, combine rinsed quinoa, coconut milk, vegetable broth, grated ginger and minced garlic in a medium saucepan; bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and quinoa is tender; remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Whisk together sesame oil, tamari, lime juice and half the sliced scallions; add a pinch of red pepper flakes if using. Taste and adjust seasoning with salt or more lime as desired.
- Divide warm quinoa among bowls, top with charred broccolini, drizzle the lime-scallion dressing over each bowl, and sprinkle with toasted sesame seeds and remaining scallions.
- Serve immediately while warm, or allow to cool and refrigerate for up to 3 days for meal prep; reheat gently or enjoy at room temperature.
Tips or Variations
- For extra protein, stir in a can of rinsed chickpeas when assembling, or swap broccolini for charred asparagus or roasted cauliflower.
