Coconut Basil Quinoa with Roasted Vegetables

Name: Coconut Basil Quinoa with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ large (400 g) Red or yellow bell peppers, cut into 1-inch pieces; 1 medium (225 g) Zucchini, halved lengthwise and cut into ½-inch half-moons; 1 medium (150 g) Red onion, cut into wedges; 2 tablespoons (30 ml) Olive oil; ¼ teaspoon (½ g) Black pepper, freshly ground; 1 teaspoon (6 g) Sea salt; 1½ cups (300 g) Quinoa, uncooked; 1 cup (240 ml) Coconut milk, full-fat, full-fat; 1 cup (240 ml) Vegetable or chicken broth; 2 cloves (6 g) Garlic cloves, minced; 1 tablespoon (12 g) Fresh ginger root, minced; 1 tablespoon (15 ml) Coconut oil; 1 teaspoon (5 ml) Fish sauce (optional); 1 medium (50 g) Lime, zested and juiced; ½ cup loosely packed (10 g) Fresh basil (Thai or regular), roughly torn

From the MyKitchenBank Kitchen

A fragrant Thai-inspired grain bowl pairing fluffy quinoa simmered in coconut milk and fresh basil with caramelized roasted vegetables. Light, aromatic, and completely plant-based, this dish brings together nutty toasted quinoa, bright lime, and sweet roasted bell peppers and zucchini for a satisfying, nutrient-rich meal.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1¼ cups per serving)

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Ingredients

4 servings

For the roasted vegetables
1½ large (400 g) Red or yellow bell peppers, cut into 1-inch pieces
1 medium (225 g) Zucchini, halved lengthwise and cut into ½-inch half-moons
1 medium (150 g) Red onion, cut into wedges
2 tablespoons (30 ml) Olive oil
¼ teaspoon (0.5 g) Black pepper, freshly ground
1 teaspoon (6 g) Sea salt
For the coconut quinoa
1½ cups (300 g) Quinoa, uncooked
1 cup (240 ml) Coconut milk, full-fat, full-fat
1 cup (240 ml) Vegetable or chicken broth
2 cloves (6 g) Garlic cloves, minced
1 tablespoon (12 g) Fresh ginger root, minced
1 tablespoon (15 ml) Coconut oil
1 teaspoon (5 ml) Fish sauce (optional)
1 medium (50 g) Lime, zested and juiced
½ cup loosely packed (10 g) Fresh basil (Thai or regular), roughly torn

Equipment (8)

Large baking sheet (about 18×13 inches)
Large saucepan with a lid (3-quart or larger)
Fine-mesh strainer
Large mixing bowl
Wooden spoon
Fork
Knife and cutting board
Measuring cups and spoons

Steps

Before you start

Preheat oven to 425°F (220°C)
Gather all equipment: large baking sheet, large saucepan with lid, fine-mesh strainer
Measure out coconut milk, broth, and oils before you begin—vegetables and quinoa cook simultaneously
Read through the full recipe to understand the timing

1
Preheat and prepare vegetablesOven 425°F / 220°C
- Preheat oven to 425°F (220°C).
- Place a large baking sheet in the oven to preheat.
- Cut 1½ large bell peppers into 1-inch pieces (about 400g total).
- Halve 1 medium zucchini lengthwise and cut into ½-inch half-moons (about 225g total).
- Cut 1 medium red onion into wedges (about 150g).
- In a large bowl, toss vegetables with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until everything is evenly coated.
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Ready when: Vegetables are cut and tossed with oil and seasonings
Tip: Prep vegetables while the oven is preheating to save time and keep momentum
2
Roast vegetablesOven 425°F / 220°C
- Carefully remove the preheated baking sheet from the oven and spread the seasoned vegetables in a single layer, cut-side down for zucchini pieces.
- Return to the 425°F (220°C) oven and roast for 25 minutes, stirring once halfway through (around the 12-minute mark), until vegetables are tender with lightly browned, caramelized edges.
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Ready when: Vegetables are tender and edges are golden-brown
3
Prepare quinoa and aromatics
- While vegetables roast, place 1½ cups (300g) raw quinoa in a fine-mesh strainer.
- Rinse under cold running water for 1–2 minutes, stirring gently with your fingers, until the water runs completely clear.
- This removes saponins, bitter compounds that can make quinoa taste soapy.
- Mince 2 garlic cloves (about 6g total).
- Mince 1 tablespoon (about 12g) fresh ginger.
- Zest and juice 1 lime.
- Roughly tear ½ cup (about 10g) fresh basil.
- Set all prepared ingredients aside.
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Ready when: Quinoa is rinsed until water is clear, aromatics are minced, lime is zested and juiced, basil is torn
Tip: Rinsing quinoa is essential—it removes the bitter saponin coating and takes just a minute but makes a huge difference in flavor
4
Toast quinoa with aromatics
- In a large saucepan (3-quart or larger), heat 1 tablespoon coconut oil over medium heat.
- Once oil is shimmering, add the minced garlic and ginger.
- Stir constantly for about 30 seconds, just until fragrant—do not let it brown.
- Add the rinsed quinoa to the pan and stir constantly for 2–3 minutes.
- The grains will gradually become slightly translucent and the pan will smell warm, nutty, and inviting.
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Ready when: Quinoa grains are slightly translucent and smell warm and nutty
Tip: Toasting the quinoa in fat brings out its natural nuttiness and helps each grain stay separate and fluffy during simmering
5
Simmer quinoa in coconut broth
- Pour 1 cup (240ml) full-fat coconut milk and 1 cup (240ml) vegetable or chicken broth into the pan with the toasted quinoa.
- Stir in ½ teaspoon salt and 1 teaspoon fish sauce if using (fish sauce adds savory depth, but it's optional—vegetarian versions work fine without it).
- Stir well to combine and scrape up any browned bits from the bottom of the pan.
- Increase heat to medium-high and bring to a boil, stirring occasionally.
- Once the mixture reaches a boil, immediately reduce heat to low, place a lid on the pan, and simmer without lifting the lid for 15–18 minutes.
- The liquid should be completely absorbed and the quinoa grains should be translucent and fluffy.
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Ready when: All liquid is absorbed, quinoa is translucent, and grains are tender and fluffy
Tip: Do not lift the lid or stir during simmering—the sealed steam cooks the quinoa evenly and keeps grains separate and fluffy
6
Rest quinoa
- Remove the saucepan from heat.
- Keep the lid on and let the quinoa rest undisturbed for 5 minutes.
- This allows the grains to fully set and the flavors to meld together.
7
Fluff and finish with basil and lime
- Uncover the saucepan and gently fluff the quinoa with a fork, breaking up any clumps that may have formed.
- Stir in the torn fresh basil, lime zest, and lime juice.
- Taste a spoonful and adjust salt as needed.
- The coconut basil quinoa should taste creamy, aromatic, and balanced with a bright citrus note.
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Tip: Add the basil and lime juice at the very end to preserve their fresh, bright aroma and flavor
8
Compose and serve
- Divide the coconut basil quinoa among serving bowls or plates.
- Top each portion with the roasted vegetables, arranging them attractively.
- Serve warm, with lime wedges and extra fresh basil leaves on the side if desired.

Good to know

Tips

Rinse quinoa thoroughly in a fine-mesh strainer before cooking—this removes saponins that cause bitterness and is a crucial step for clean, pleasant flavor
Don't stir the quinoa while it simmers—this keeps the grains fluffy and separate; simply cover and let it cook undisturbed
Use full-fat coconut milk for the creamiest, most luxurious texture; light coconut milk will work but tastes thinner and less rich
Cut vegetables roughly the same size so they roast evenly; smaller pieces will brown faster than larger ones

Make ahead

The roasted vegetables can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator; gently reheat them in a 350°F (175°C) oven for 5–8 minutes just before serving. The quinoa is best served fresh but can be gently reheated with a splash of coconut milk over medium heat, stirring occasionally, until warmed through (about 5 minutes).

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over medium heat with a splash of coconut milk, stirring occasionally, until heated through (5–7 minutes). Not recommended for freezing, as the quinoa becomes mushy when thawed.

Substitutions

Fresh basil (Thai or regular) → Fresh mint or regular basil. Use the same amount (½ cup); mint will give a cooler flavor, regular basil is more peppery than Thai basil
Coconut milk, full-fat → Cashew cream (1 cup soaked cashews blended with ½ cup water and ½ cup broth). Creates a dairy-free, nut-based creaminess; slightly less coconut flavor
Vegetable or chicken broth → Additional coconut milk (use 2 cups total coconut milk, no broth). Makes the dish richer and more intensely coconut-flavored; reduce salt slightly as coconut milk is slightly salty
Quinoa, uncooked → Long-grain white or jasmine rice (1½ cups raw). Use same amounts of liquid and cooking time; rice will absorb the liquid fully and take about 20–25 minutes to cook