Prep: 10 minutes
Cook: 20 minutes
Yield: 4 cups; 16 x ¼ cup servings, or 8 x ½ cup servings


  • 1 – 13.5 oz can “lite” reduced fat coconut milk
  • 1 Tbsp grated orange zest (zest from about 1 orange)
  • 1 cup fresh squeezed orange juice
  • ¼ cup agave
  • ½ tsp ground cinnamon
  • 1 tsp arrowroot powder
  • Pinch sea salt
  • 1 cup traditional quinoa
  • ½ cup dried cranberries
  • ¼ cup shredded unsweetened coconut


  1. In a heavy bottomed saucepan with lid, whisk together the coconut milk, orange zest, juice, agave, cinnamon, arrowroot, and salt until thoroughly combined. Stir in the quinoa, cranberries and coconut. Bring the mixture to a boil over high heat, then reduce heat to simmer gently, covered, for 20 minutes until the quinoa is plump and cooked through. There will be liquid left in the pot, like a pudding. Allow to cool slightly before serving. Serve warm, or chilled. Delicious topped with slivered almonds.