Toasted Coconut with Jamaican Jerk Quinoa

Toasted Coconut with Jamaican Jerk Quinoa

 

 

 

 

 

 

 

Ingredients:

  • 1 coconut, whole
  • 1 cup Keen One Jamaican Jerk Quinoa
  • One hammer and screwdriver are also helpful if on hand

Directions:
Cook Keen One cup according to package directions. Set aside. Begin by inserting the screwdriver (a bottle opener will also work) into the three holes on top of the coconut. Drain the coconut water into a small bowl (see image three). After this hit the coconut with a hammer until it cracks open. Once the coconut is open remove the brown shell from the white interior. Slice the white part of the coconut and set on a foil lined baking sheet. Bake at 400 degrees Fahrenheit for 25 minutes. Place on top of quinoa. You may also drink the coconut water you set aside. Enjoy!