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Coconutty Greens with Veggie Sausage + Quinoa

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

I cannot stop making these coconutty greens. The flavor combo here hits all the notes for me and it feels both healthy and rich - my favorite kind of meal. I’d serve this for a dinner party or on a random Tuesday.


  • 1 cup Quinoa
  • 112 cups Water
  • 1 teaspoon Kosher Salt (divided)
  • 1 bunch Green Chard (any color ok, or kale, collards, or spinach)
  • 1 Shallot
  • 2 cloves Garlic
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 Tablespoon Extra Virgin Olive Oil (divided)
  • 1 15-ounce can Coconut Milk
  • 1 Lemon (zest and juice)
  • 1 pound Veggie Sausages (look for andouille style)

Cooking Instructions

  • 1. QUINOA

    Bring quinoa and water to a boil in a medium saucepan with a lid. Add about ½ a teaspoon of salt. Once boiling, turn down to low and partially cover. Simmer for about 15 minutes, stirring once, and when the liquid is mostly gone, cover tightly and steam for 3 minutes. Then turn off the heat and let sit until ready to serve.

  • 2. GREENS

    While quinoa gets started, separate the leaves from the thicker stalks in the bunch of greens. Tear the greens into small pieces and rinse well in a colander. Wash the stalks separately, then dice into small pieces.


    Small dice the shallot and mince the garlic.

  • 4. SAUTÉ

    In a large open sauté pan, melt ⅓ of the butter and ⅓ of the olive oil. Add the shallot, garlic, and stalks of the chard. Sauté for about 3 minutes.

    Add the leaves of the chard – it’s ok if some water is still clinging to it - and cook until wilted enough to comfortably fit in the pan.

    Add the can of coconut milk and about a ½ teaspoon of salt. Turn to coat and bring to a simmer. Maintain over low heat for about 5 - 6 minutes.

  • 5. SAUSAGE

    Slice the sausages. Melt ⅓ of the butter and ⅓ of the oil in a heavy sauté pan. Cook for 2 - 3 minutes on each side until golden browned and cooked through.

  • 6. QUINOA

    Finish quinoa with the final ⅓ of the butter and the oil. Stir to combine. Zest in the lemon, then add it’s juice. Stir.

  • 7. SERVING

    Serve the quinoa, topped with shrimp and greens on the side, with lots of coconut sauce.

Check out our new features!


    look for my shrimp version in the search bar!
  • FISH:
    add white fish or salmon filets and sear those - scallops are also delicious
    brown rice, white rice, orzo
    use seared tofu
    try a green veggie on the side with a “better” texture, like broccoli, green beans, edamame, or brussels sprouts

Prep Ahead & Use It Up

  1. Make the quinoa ahead of time
  2. You can wash and chop the greens up to about 36 hours in advance. Store in a glass dish with a paper towel or linen towel, put a cover on loosely and store in the produce drawer. Any longer ahead and they’ll wilt
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