Tropical Quinoa Breakfast Bowl

Name: Tropical Quinoa Breakfast Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1-1/2 cups unsweetened pineapple juice; 1 cup coconut milk; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1-1/2 cups quinoa, rinsed; 1 cup crushed pineapple, drained; 1/4 cup packed brown sugar; 1 cup chopped peeled mango; 1/2 cup chopped macadamia nuts, toasted; Toasted sweetened shredded coconut, optional

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.—Billy Hensley, Mount Carmel, Tennessee

Ingredients

1-1/2 cups unsweetened pineapple juice
1 cup coconut milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1-1/2 cups quinoa, rinsed
1 cup crushed pineapple, drained
1/4 cup packed brown sugar
1 cup chopped peeled mango
1/2 cup chopped macadamia nuts, toasted
Toasted sweetened shredded coconut, optional

Directions

1. In a large saucepan, bring pineapple juice, coconut milk, cinnamon and ginger to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat.
2. Stir in pineapple and brown sugar. Top with mango and macadamia nuts. If desired, serve with coconut.

Nutrition Facts

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