Erik and I were recently interviewed by The State newspaper in Columbia, SC.  Why?  To share with the world how we're working on creating your dream dinner and health help solution right here in Columbia, SC -- Trisha's Table, Healthy Meals To Go (want to know more?  Click here).

For the article, which comes out tomorrow, we were asked to include a recipe.  Instead of choosing an intensive recipe that Erik spends hours on in the kitchen, we thought we'd share something simple, versatile and quick that you could easily replicate at home (we know you're busy and cooking can be a bi-atch sometimes.  Again, Trisha's Table, here we come!).  

One reason this recipe is awesome is because you can make a batch and then use it to make a more exciting breakfast, lunch or dinner.  In the notes below, I share breakfast and dinner quinoa ideas so be sure to scroll down.


Coconut Infused Quinoa

By Trisha’s Table, inspired by Chef Toby Leeuw 

  • Total “I have to do something time”: 5 minutes
  • Total cook time: 25 minutes
  • Yields: 3 cups

Quinoa (pronounced keen-wah) is considered a whole-grain, but it’s actually a seed.  It tastes like rice, but nuttier, with a light, fluffy texture.  And best of all, you only have to put 5 minutes of work in for this yummy, breakfast, lunch or dinner staple.  Thank you quick dinner Gods!  Be sure to buy it pre-rinsed if you’re looking to save time feeding the fam.  Quinoa has a natural bitter coating so the birds don’t eat it.  If you don’t buy it pre-rinsed or rinse it yourself, your kids won’t eat it either.  But, if you follow this recipe, the kiddos might just flock for seconds.  And if they don’t, you’ll have tropical leftovers to eat with sliced bananas, dates and crushed walnuts for breakfast. 


  • 1 cup white quinoa rinsed
  • 1 1/2 cups water
  • 1/2 cup canned coconut milk or cream


Mix water and coconut milk in a medium pot using a mixing spoon or whisk.  Bring mixture to a boil.  Once boiling, add quinoa, stir 2 times then cover with the lid.  Immediately turn the stove setting to low (as low as it will go without turning it off).  Set the timer for 15 minutes.  Don’t lift the lid off the pot until the timer goes off.  If you do, you’ll release the heat.  Once the timer beeps, remove from heat, and let sit for another 5 minutes.  Remove the lid and “fluff” with a fork (scoop the bottom of the quinoa to the top a few times).  Serve and enjoy.  


  • Find canned coconut milk or cream in the Asian or international section of almost all grocery stores.
  • This coconut infused quinoa also tastes great as a salad base or topping.  Try mixing it with spring mix, diced mango, pineapple or papaya and topping with a squeeze of fresh lime juice and cilantro for an edible garnish.
  • You can always cook quinoa in water or veggie broth for an even healthier, low-fat meal ingredient.  Cooking it in veggie broth will give it more flavor and a different taste.  Try mixing it with baked sweet potato, and a black bean, onion and yellow pepper sauté, with sliced tomatoes and fresh corn.  Top it off with cashew sour cream and salsa and you’ll have yourself a deliciously, filling and healthy Trisha’s Table style meal.