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Tropical Quinoa Breakfast Bowl

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Billy Hensley, Mount Carmel, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Test Kitchen Approved

Tropical Quinoa Breakfast Bowl

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Prep Time 10 min
Cook Time 20 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
Text Ingredients

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.
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