Paleo Hawaiian Breakfast Bowl with Coconut-Lime Quinoa, Grilled Pineapple, and Bacon

Allergens

None

Ingredients

• 1 cup quinoa
• 2 cups water or coconut milk
• 1 lime, zested and juiced
• 1/4 tsp salt
• 1 tbsp coconut oil
• 8 slices bacon
• 1 large pineapple, cored and sliced into rings
• 1 cup macadamia nuts, toasted
• Fresh mint leaves for garnish
• Optional: avocado, sliced

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, combine quinoa, water or coconut milk, lime juice, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. In a large non stick skillet, cook bacon over medium heat until crisp. Transfer to a paper towel lined plate and set aside.
3. Preheat a grill or grill pan to medium high heat. Grill pineapple rings for 2 3 minutes per side or until slightly charred and tender.
4. To serve, divide coconut lime quinoa among 4 bowls. Top with grilled pineapple slices, crispy bacon, and toasted macadamia nuts. Garnish with fresh mint leaves and optional avocado slices.

Chef’s Insight

The combination of coconut-lime quinoa, grilled pineapple, and bacon creates a balanced flavor profile that will satisfy any palate.

Notes

Adjust the level of saltiness and sweetness according to your preference by adding more lime juice or salt.