Spiced Coconut Quinoa with Tamarind Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant fusion of Southeast Asian and Indian flavors, this dish combines sweet, sour, and spicy elements in a nourishing quinoa base. This fusion-inspired salads ready in about 45 minutes pairs quinoa, coconut milk, tamarind paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups coconut milk
• 2 tbsp tamarind paste
• 1/2 cup finely chopped red onion
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup chopped peanuts

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium pot, bring 2 cups water to a boil. Add quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1/2 cup chopped red onion and 1 tbsp grated ginger, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp cumin seeds, 2 tbsp tamarind paste, 1 tbsp honey, and 1 tbsp lime juice. Cook for 5 minutes until sauce thickens and becomes glossy.
4. Step 4: Add cooked quinoa to the skillet, along with 2 cups coconut milk. Simmer for 10 minutes until quinoa is fully coated and tender.
5. Step 5: Stir in 1/4 cup chopped peanuts. Remove from heat and let rest for 5 minutes before serving.