Tropical Quinoa Recipes
TROPICAL QUINOA BREAKFAST BOWL
Steps:
- 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., Stir in pineapple and brown sugar. Top with mango and macadamia nuts. If desired, serve with coconut.
Nutrition Facts :
TROPICAL QUINOA
A super-easy, sweet side dish that goes great with fish, shrimp, or light chicken dishes.
Provided by BETHGRANN
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 33.9 g, Fat 10.5 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 144.5 mg, Sugar 7 g
TROPICAL QUINOA (WW)
This was delicious as a side with fish (tilapia with peanut-coconut sauce), but I think it will also be wonderful with chicken. Although my non-weight watchers family members enjoyed this too, if you are following the WW flex plan this is 3 points/serving but this is also a Core Food. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Papaya
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
- Fluff the quinoa with a fork and then transfer to a salad bowl.
- Add the remaining ingredients (papaya - grated orange peel); toss.
TROPICAL BREAKFAST QUINOA
A bowl of protein-rich quinoa is a great way to start the day. Adding succulent tropical fruits will give your morning a little taste of paradise.
Provided by Becky Rosenthal
Categories Breakfast
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray.
- Drain pineapple, reserving 1 cup liquid. Set pineapple aside.
- In small bowl, stir together quinoa and coconut. Pour into pan, shaking pan to make even layer. In same bowl, beat eggs with whisk. Beat in pineapple liquid, milk and honey until well combined.
- Scatter pineapple chunks, raspberries and almonds evenly over quinoa mixture. Pour egg mixture evenly over top. Using back of spoon, lightly press down fruit to submerge everything into the liquid. Sprinkle additional coconut over top.
- Bake 1 hour.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g
TROPICAL COCONUT QUINOA PUDDING
This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
- Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
- Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
- Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.1 g, Cholesterol 93 mg, Fat 19.8 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 14.8 g, Sodium 156 mg, Sugar 26.4 g
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