Marcus Samuelsson’s Quinoa with Broccoli, Cauliflower and Toasted Coconut Recipe (2024)

I always toast the quinoa in a dry pan before adding any liquid. That brings out a lot more flavor from the quinoa.

I added a little cumin and cardamom and it really woke up this dish. I also did the coconut milk to water ratio as 1:1 instead to 1:3. This should help balance out the additional heat some reported from the pepper and add a nice creamy coconut undertone. (Almost ate all of the quinoa alone it was so yummy) Oh...and plenty of sea salt!

Instead cooking the quinoa with water, I used chicken broth. It was delicious!! Definitely a repeat recipe.

I figured with all the yummy flavors, vegetables, and spices, this dish would be scrumptious but, for whatever reason, in my attempt, it all blended together into an indistinct flavor with a little spicy heat. maybe it was the use of veggie broth in place of water but i doubt that was the sole contributor. It is a good weeknight healthy dish that's for sure, just one i probably wouldn't serve to company.

needs some salt and less heat. I agree with Audrey cooking the quinoa in broth would have helped with the flavor

Used chickpeas for protein instead of cauliflower, and, based on comments, experimented with seasoning. I added vindaloo curry powder and cumin, used plenty of salt, and thought it was really tasty. I also went with the 1:1 water/ coconut milk ratio for the quinoa. That was a good choice.

Pretty tasty! I used a whole can of coconut milk and topped with water to get 2 cups liquid total to cook the quinoa. I roasted the broccoli and cauliflower at 425 rather than saute because I like them charred. The smoked paprika was a nice touch.

Followed recipe as stated but left out tomatoes and found this to be a really nicely balanced dish all around. Will consider using all coconut milk next time and see if it ups the flavour more this is really fine as is.

Added twice the amount of vegetables. Delicious, will make it again.

When do the carrots go in?

I did 1:1 coconut milk and chicken broth. Added cumin and a bit of cardamon with the other spices. Cooked the veggies longer than recommended. Really great flavor, the quinoa came out mushier than I like it but it all came together nicely.

Turns out this works with ANY vegetables! Good Corona-cupboard recipe. I didn't have broc or cauli, so used zucchini, yellow pepper, red cabbage, a little kale & arugula, and, gasp, a can of tomatoes (drained)! Whole family loved it. N.B. Most of the these recipes for "4" usually only feed us 3!

My husband made this, adding cumin and using more coconut milk/less water, as others suggested. Some subtly interesting flavors, but overall a disappointment - especially the flabby quinoa. Might try toasting it first, then cooking it in chicken broth next time...if there is a next time.

Used chickpeas for protein instead of cauliflower, and, based on comments, experimented with seasoning. I added vindaloo curry powder and cumin, used plenty of salt, and thought it was really tasty. I also went with the 1:1 water/ coconut milk ratio for the quinoa. That was a good choice.

It occurs to me that as wonderful as this dish is, it would also be excellent with some small shrimp, added with the tomatoes.

just made this today and I thought it was delicious, flavors didn't seem muddled at all, it was bright and fresh with all those yummy veggies. i used veg broth instead of oil to saute my veggies, and red onion instead of scallions, and powdered ginger as I didn't have fresh. added a handful of peanuts to get a little more protein. made a great lunch bowl!

I always toast the quinoa in a dry pan before adding any liquid. That brings out a lot more flavor from the quinoa.

Very nice. A lot of advance work. Needs a bit more salt and instead of water I used chicken stock. Great side dish for lamb.

Really delicious, even my 12 year old enjoyed it! Only sub was used all cauliflower, since I had the full head to use. Even with all the chopping, it still only took 30 minutes.

My family and I thought this was delicious! I doubled up on the vegetables relative to the quinoa as that’s where most of the flavor is. I didn’t have parsley or mint, so substituted cilantro. It was a tasty and colorful dish.

Great recipe that can be used as a main course or a side...I served mine with seared drum. I also added some curry powder to the broccoli and cauliflower while it was cooking which worked really well.
Overall, a very nice recipe!