Quinoa Coconut Chicken Bowl Recipe

While preparing the chicken, use coconut oil as the cooking base to compliment this recipe's summer flavors.

From "Berries: The Complete Guide to Cooking with Power-Packed Berries"
August 2017

  • For a light summer dish, try this Quinoa Coconut Chicken Bowl recipe. The addition of raspberries, mango slices and lime juice offers a refreshing aspect to this dish.
    Photo courtesy Sterling Publishing
  • "Berries: The Complete Guide to Cooking with Power-Packed Berries" by Stephanie Pedersen offers insight on making daily improvements to health and wellness through the use of select recipes.
    Cover courtesy Sterling Publishing

Total Hands-On Time: 40 min

Preparation Time: 20 min

Cook Time: 20 min

Yield: 2 servings

Discover a mix of 75 health conscious dishes using nourishing super fruits in Stephanie Pedersen’s Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling Publishing, 2016). The following excerpt is from "Berries for Lunch".

Quinoa, a “super seed” that we use as a culinary grain, is a high-protein wonder that not only leaves you feeling satiated, but also provides steady energy to help you get through whatever your workday throws at you too! Raspberries, red bell pepper, mango, and coconut make this salad especially delicious.


• 2 teaspoons plus 3 tablespoons liquid coconut oil, divided
• 2 cups uncooked quinoa, rinsed
• 4 cups water
• 1 cup diced mango
• 1 cup raspberries
• 1/2 cup red onion, diced
• 1 red pepper, diced
• 1/4 cup chopped fresh cilantro or parsley (or a combination)
• 1-1/2 cups unsweetened shredded coconut
• 1 cup slivered almonds
• 2 cups chopped cooked chicken, turkey, or pork or cooked black beans
• Juice of 5 limes
• Salt and pepper, to taste



1. Add 2 teaspoons of the coconut oil to a medium saucepot over medium-high heat. Add rinsed quinoa and stir until most of the moisture has evaporated.

2. Add 4 cups water to the quinoa. When it reaches a boil, cover the pot and turn the heat to low. Let it cook for fifteen to twenty minutes or until all water has been absorbed. Remove from the heat and allow the pot to sit, covered.

3. While the quinoa is cooking, combine the mango, raspberries, red onion, red pepper, cilantro, coconut, almonds, and chicken in a large bowl.

4. In a small bowl, whisk together the remaining 3 tablespoons of coconut oil, lime juice, salt, and pepper.

5. Add the quinoa and vinaigrette to the ingredients in the large bowl. Gently fold ingredients together, taking care not to crush the berries.

More Recipes from Berries: The Complete Guide to Cooking with Power-Packed Berries

Gluten-Free Coconut Berry Waffles
Reprinted with permission from Berries: The Complete Guide to Cooking with Power-Packed Berries by Stephanie Pedersen and published by Sterling Publishing, 2016.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me