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 not your average breakfast bowl.
Prepare quinoa according to package directions, substituting coconut milk for water.
When quinoa is done, remove bag from coconut milk and empty into pan with remaining coconut milk.
Stir in ¼ cup coconut, brown sugar, lime juice, vanilla and cinnamon; bring to 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.
Mornings never looked so sunny – or tropical either. With this Creamy Coconut Tropical Quinoa breakfast, there’s absolutely no reason to wake up on the wrong side of the bed.
With a trifecta of fruit including mango, sliced bananas, and pineapple, this recipe doesn’t skimp on fresh flavors. With coconut milk, toasted shredded coconut, a bit of lime juice, and you’ve got yourself a truly topical delight.
A touch of brown sugar, vanilla, and cinnamon makes this breakfast bowl even sweeter, while our Success® Tri-Color Quinoa adds a nutty taste and kick of whole grains.
Cooked in creamy coconut milk, this quinoa goes from your average nutty grain to a creamy, porridge-like texture, with tons of coconut rice flavor.
Make it for breakfast for next lazy Sunday morning and enjoy a Thai twist on a classic quinoa breakfast bowl.
Garnish with toasted cashews, almonds, or macadamia nuts if desired.