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.
Prepare quinoa according to package directions, substituting coconut milk for water.
When quinoa is done, remove bag from coconut milk. Empty quinoa back into saucepan with coconut milk.
Stir in 1/4 cup coconut, brown sugar, lime juice, vanilla and cinnamon. Bring to a simmer, stirring often. Remove from heat.
Divide quinoa mixture among 4 bowls. Top with banana, mango and pineapple. Sprinkle with remaining coconut and lime zest.
For more crunch and added flavor, garnish each bowl with toasted cashews, almonds or macadamia nuts, if desired.