Coconut and Pineapple Quinoa Breakfast Bowl
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 2 tablespoons pumpkin seeds
- 2 tablespoons unsweetened shredded coconut
- 2 cups of quinoa rinsed
- 4 cups of coconut milk i use so delicious organic unsweetened vanilla
- 1 fresh pineapple or 1 cup of crushed pineapple
- 2 tablespoons chopped dates
- 1 tablespoon raw cacao nibs
- Carbohydrate 4.77269249645095 g
- Cholesterol 0 mg
- Fat 1.4870624999929 g
- Fiber 0.500974992077272 g
- Protein 0.892774999914315 g
- Saturated Fat 0.2797365 g
- Serving Size 1 1 serving (9g)
- Sodium 0.63649999995266 mg
- Sugar 4.27171750437368 g
- Trans Fat 0.0733514999928991 g
- Calories 33 calories
Place a diffuser between the stove and a medium sized pot.Add coconut milk to the pot and gently bring to a boil.Once boiling, add quinoa and reduce heat to low. Cover loosely.Cook for 15 minutes or until the all of the coconut milk is absorbed.Turn off the heat and let stand for 5 minutes.While the quinoa is cooking, prepare the pineapple if you are using fresh.If you want to serve this tasty breakfast in a literal pineapple bowl, just follow these directions.Carefully cut the pineapple in half lengthwise.Using a paring knife, gently cut out the core.Scoop the remaining pineapple out of the skin, being careful not to puncture the skin.Take the pineapple that has been removed from the skin and gently mash and remove any large chunks.After the quinoa has sat on the stove without heat for 5 minutes, stir in your fresh or crushed pineapple and shredded coconut.Stir well.Top with toppings.If meal prepping, portion out quinoa into 5 containers.Enjoy!
