Tropical Fruit & Quinoa Polynesian Brunch Bowl – A Vegetarian Delight!

Allergens

Tree Nuts (Macadamia Nuts)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 1 ripe avocado, diced
• 1 cup fresh pineapple, diced
• 1 cup fresh mango, diced
• 1 kiwi, peeled and sliced
• 1/4 cup unsweetened shredded coconut, toasted
• 1/4 cup roasted macadamia nuts, chopped
• 2 tablespoons chia seeds
• Fresh mint leaves for garnish
• Honey or maple syrup (optional)

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked through. Remove from heat and let it stand, covered, for 5 minutes.
2. While the quinoa is cooking, prepare your fruits by dicing pineapple, mango, and kiwi. Toast the shredded coconut in a dry pan over medium heat until golden brown. Chop macadamia nuts.
3. Once the quinoa is cooked, fluff it with a fork. In each bowl, layer the cooked quinoa, followed by a generous portion of diced fruits, toasted coconut, macadamia nuts, and chia seeds. Garnish with fresh mint leaves and drizzle honey or maple syrup if desired.

Chef’s Insight

To make this dish even more flavorful, you can add a drizzle of coconut milk or lime juice.

Notes

Make sure to rinse quinoa well before cooking to remove any bitter coating.