Creamy Coconut Tropical Quinoa
This Creamy Coconut Tropical Quinoa bowl is made with Success® Tri-Color Quinoa cooked with coconut milk and mixed with brown sugar, lime juice, vanilla and cinnamon.
(6 votes, average: 3.50 out of 5)
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 2 cups coconut milk
- 1/2 cup toasted, shredded coconut, divided
- 2 tbsp brown sugar
- 1 tsp lime juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 banana, sliced
- 1 ripe mango, peeled and diced
- 1 cup diced pineapple
- zest of 1 lime
Instructions
Sure to please, this satisfying Creamy Coconut Tropical Quinoa bowl is enriched with coconut milk for a velvety texture. Made with fresh fruit, brown sugar, spices and tasty quinoa, it’s steps above your average breakfast bowl.
Step 1
Prepare quinoa according to package directions, substituting coconut milk for water.
Step 2
When quinoa is done, remove bag from coconut milk. Empty quinoa back into saucepan with coconut milk.
Step 3
Stir in 1/4 cup coconut, brown sugar, lime juice, vanilla and cinnamon. Bring to a simmer, stirring often. Remove from heat.
Step 4
Divide quinoa mixture among 4 bowls. Top with banana, mango and pineapple. Sprinkle with remaining coconut and lime zest.
Recipe Tip
For more crunch and added flavor, garnish each bowl with toasted cashews, almonds or macadamia nuts, if desired.
Recipe Video
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