Tropical Quinoa Breakfast Bowl Recipes

TROPICAL GREEK YOGURT BREAKFAST BOWL

Tropical Greek Yogurt Breakfast Bowl image

This colorful breakfast bowl is plentiful in vitamin C, protein and fiber. The quick, microwaved guava-apricot compote can be made ahead and refrigerated. Look for 100 percent guava juice - it's a magical fruit that's loaded with vitamin C, potassium and folate.

Provided by Food Network Kitchen

Time 25m

Yield 1 breakfast bowl

Number Of Ingredients 7

Ingredients

1/4 cup 100 percent guava or orange juice (no sugar added)
4 dried apricots, diced
1 cup 2 percent Greek yogurt
1/2 medium pink grapefruit, cut into segments
One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained
1/4 cup bran flakes cereal
2 tablespoons toasted or raw pistachios, roughly chopped

Steps:

Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!

Nutrition Facts : Calories 370, Fat 8 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 160 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 24 grams, Sugar 44 grams

TROPICAL QUINOA BREAKFAST BOWL

Tropical Quinoa Breakfast Bowl image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

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 :

SAVORY QUINOA BREAKFAST BOWL

Savory Quinoa Breakfast Bowl image

A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you're in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.

Provided by Food Network Kitchen

Time 40m

Yield 1 breakfast bowl

Number Of Ingredients 10

Ingredients

1/3 cup red quinoa, rinsed well
Kosher salt
3 tablespoons 2 percent Greek yogurt
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
3 tablespoons drained and rinsed canned black beans
3 tablespoons salsa
1/4 small avocado, sliced
2 radishes, cut into thin matchsticks
1 tablespoon pepitas (pumpkin seeds)

Steps:

Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

Nutrition Facts : Calories 390, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 690 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 17 grams, Sugar 6 grams

TROPICAL BREAKFAST QUINOA

Tropical Breakfast Quinoa image

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

Ingredients

1 can (20 oz) pineapple chunks in unsweetened juice
1 cup uncooked quinoa
1/4 cup unsweetened shredded coconut
2 eggs
1 cup reserved pineapple liquid
1 cup milk
2 tablespoons honey
1 cup frozen raspberries
1/4 cup chopped almonds
Additional unsweetened shredded coconut for garnish

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

LOADED QUINOA BREAKFAST BOWL

Loaded Quinoa Breakfast Bowl image

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 1 serving.

Number Of Ingredients 13

Ingredients

3/4 cup water, divided
1/4 cup tri-colored quinoa, rinsed
2 tablespoons dried goji berries or dried cranberries
1 small banana
1/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup fresh or frozen unsweetened blueberries
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1 tablespoon fresh pumpkin seeds
Additional unsweetened almond milk and maple syrup, optional

Steps:

In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.

Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.

TROPICAL QUINOA AND FRUIT BREAKFAST PUDDING

Tropical Quinoa and Fruit Breakfast Pudding image

Enjoy this delicious pudding made using quinoa, tropical fruits and Greek Fat Free honey vanilla yogurt - a perfect dessert or breakfast.

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
1 can (14 ounces) light coconut milk
1 tablespoon finely chopped gingerroot
1/4 cup water
1 tablespoon brown sugar or honey
1 container (6 ounces) Greek Fat Free honey vanilla yogurt
1 medium mango, seed removed, peeled and chopped (1 cup)
2 tablespoons chopped slivered almonds
1/4 cup pomegranate seeds, dried cranberries or cherries
Salt, to taste

Steps:

In 2-quart saucepan, stir together quinoa, coconut milk, gingerroot, water and salt. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in brown sugar. Divide pudding among 4 bowls, top with yogurt, mango, almonds and pomegranate seeds.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 0 g

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