Coconut Creamed Greens and Quinoa – New Vegan Recipe!

Coconut Creamed Greens and Quinoa

by Abra Pappa Comments3
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Coconut Creamed Greens and Quinoa

Ahh… comfort food. No, seriously THIS is comfort food. You know those days when you just want to curl up with something uber satisfying? Something that will stick to your ribs? Comfort food is something that brings you back to being nourished as a child, being taken care of. Food really is so much more than just food, it can evoke a memory, a certain place, a certain time, a state of being.

I needed that this weekend, I wanted to be transported, to be enveloped in a big warm blanket, curled up on the couch with something warm and hearty. It was a snowy, cold weekend in New York and this dish is exactly what the doctor ordered.

Snowy New York City

Snowy New York City

Let’s talk about quinoa for a minute. As I was preparing this I realized I hadn’t done a quinoa dish on the blog yet which is really kind of absurd! You see, I am a quinoa lover, a quinoa connoisseur, a quinoa convert. If quinoa is an unfamiliar ingredient to you give this dish and you will see why I am so enamored. It is a grain, much like rice, but soooooo much more than rice. It has more protein than any grain, is gluten-free, has tons of fiber AND (this is the important part) it only takes 15 minutes to make. Oh, and it’s yummy… of course. Quinoa is super versatile and it serves as the grounding, carbohydrate, comfort part of this dish.

Quinoa Grain

Quinoa Grain

Curious about quinoa? Comment below and let me know if you would like some more quinoa recipes or if you have one you’d like to share.

Now go curl up with a bowl of this and thank me later.

Coconut Creamed Greens and Quinoa

  • Ready Time: 25 mins
  • Prep Time: 10 min
  • Cook Time: 15-20 min
Servings: 2-3 whole
Level: Easy


  • 1 cup of onion
  • 1 cup of mushrooms
  • 3 garlic cloves
  • 3 cups of kale
    cooked, or swiss chard, collard greens, or raw baby spinach
  • 1 cup of quinoa
    see instructions
  • 1 teaspoon of olive oil
  • 3/4 cup of coconut milk
  • 1/3 cup of vegetable stock
  • 1 pinch of crushed red pepper flake
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper


  • 1 large skillet
  • 1 wooden spoon


  1. In a large skillet saute 1 cup sliced onions in 1 tsp olive oil for 3 minutes on medium heat. Add 3 cloves of sliced garlic continue cooking for 2-3 minutes
  2. Add 1 cup sliced mushrooms, cook until brown (about 3 more minutes) season w/ salt and pepper
  3. Add 3 cups cooked greens.
  4. Add 1/2 cup coconut milk, bring to a simmer. You may need to add up to a 1/2 cup vegetable stock for more liquid. Continue cooking for 4 minutes
  5. Add 1 cup cooked quinoa
  6. Add sprinkle of crushed red pepper flakes
  7. Stir to combine and serve.

Cooking the quinoa

Rinse the grain well, add 1 cup of dry quinoa to 1 3/4 cup water (or veg stock) bring to a boil, reduce heat to a simmer cover for 15 minutes. Turn off heat allow to sit for 3 minutes, fluff with a fork.

Abra Pappa
About Abra Pappa, Health and Wellness Expert

Abra is a wellness expert that has inspired thousands of people to reach their health and weight loss goals through whole, natural food and mindful lifestyle shifts. Her food philosophy is simple; keep it real, keep it simple, and it sure as heck better be delicious!

  • ellen hill

    Thanks so much…..I will let you know how it turns out!

  • ellen hill

    this looks so good….i have never had quinoa before, but i am going to give this a try….i know karen will be proud! the recipe says to use any of the above greens, but i was wondering what ones you used in this picture….that is what i want to try first. thanks so much.


    • Abra Pappa

      Hi Ellen,
      I made this version with Kale. I tore the kale from the stems and boiled it (blanched it) for about 2 minutes, drained the water then just threw the kale in with the other ingredients.
      Let me know how it turns out!!!