Why it works: Quinoa and coconut work together. They rank in the top 7% of all ingredient pairs, and 50 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
6 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear.
Combine the quinoa, coconut milk and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender.
Remove the pan from the heat and let it stand covered for 5 minutes, then fluff with a fork.
Season with more salt to taste.
If using, toast the flaked coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden.
Spoon the coconut quinoa into a serving bowl and sprinkle the toasted flaked coconut on top just before serving.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Quinoa + coconuttop 7% of all pairsAroma overlapmoderateMentioned together50 recipes
Shared aroma: coumarin (sweet, hay).
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Coconut + milktop 4% of all pairsAroma overlapstrongMentioned together2,642 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Quinoa + milktop 15% of all pairsAroma overlaplowMentioned together59 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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