To a medium saucepan, add the quinoa, water, salt and coconut milk, and bring to a boil over medium high heat. Reduce heat and simmer for about 15 minutes, until the liquid is absorbed. Stir often towards the end of cooking to prevent sticking.
Remove from the heat and stir in the lime juice and cilantro. Enjoy!
Notes
For low fat, I'm using lite coconut milk, but for a richer version, feel free to use full fat coconut milk, if preferred.Cilantro haters :), feel free to swap for fresh parsley, dill or mint, if preferred.For a quinoa free version, check out my coconut rice, instead.Leftovers keep refrigerated in a sealed container for up to 3 days.