Tropical Quinoa Recipes

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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

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 :

TROPICAL QUINOA



Tropical Quinoa image

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

½ cup uncooked quinoa, rinsed
1 cup water
¼ cup chopped dried pineapple
¼ cup chopped dried mango
¼ cup sweetened coconut flakes
¼ cup dry-roasted macadamia nuts, chopped
1 tablespoon hot mango chutney
2 tablespoons regular mango chutney

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 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

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

TROPICAL QUINOA SALSA SALAD



Tropical Quinoa Salsa Salad image

I just added this recipe to my lunch menu. They loved it. I hope you do too!

Provided by Anthony

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h45m

Yield 12

Number Of Ingredients 19

1 ½ cups water
¾ cup quinoa
1 ⅓ cups cubed seeded watermelon
1 cup sliced red bell pepper
1 cup sliced cucumber
¾ cup sliced red onion
1 small mango - peeled, seeded, and chopped
¼ cup drained pineapple tidbits, juice reserved
1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
Dressing:
3 tablespoons white wine vinegar
3 tablespoons honey
2 tablespoons reserved pineapple juice from the can
2 tablespoons lime juice
3 cloves garlic, minced
¼ cup canola oil
salt and ground black pepper to taste
4 slices lime
1 jalapeno pepper, thinly sliced

Steps:

  • Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
  • Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
  • Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 18.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 18.7 mg, Sugar 9.2 g

TROPICAL QUINOA SALAD



Tropical Quinoa Salad image

Good for you, and tastes good too! Sweet dried fruits and coconut complement nutritious quinoa in this chilled side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup uncooked quinoa
2 cups water
1 bag (6 oz) dried pineapple, chopped (about 1 cup)
1 bag (5 oz) dried mango, chopped (about 1 cup)
1 bag (2 oz) chopped macadamia nuts (about 1/2 cup)
1/2 cup sweetened dried cranberries
2 tablespoons orange marmalade
1/4 cup orange juice
1/4 cup flaked coconut
10 leaves Bibb lettuce

Steps:

  • In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
  • Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
  • Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
  • To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 27 g, TransFat 0 g

TROPICAL QUINOA (WW)



Tropical Quinoa (Ww) image

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

2 cups water
1 cup quinoa, rinsed
2 teaspoons olive oil
3/4 teaspoon salt
1/8 teaspoon pepper
1 papaya, peeled, seeded and diced
1 red bell pepper, diced
2 scallions, sliced
2 tablespoons cilantro, chopped
1 tablespoon rice wine vinegar
1/2 teaspoon orange zest, grated

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.

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