Caribbean Vegan Tropical Delight: A Mouthwatering Breakfast Adventure

Allergens

N/A (Vegan)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups almond milk
• 1 cup coconut cream
• 1/2 cup chia seeds
• 1/2 cup raisins
• 1/2 cup pecans, chopped
• 2 ripe mangoes, diced
• 2 bananas, sliced
• 1 pineapple, cut into chunks
• 1 passion fruit, halved and scooped
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the quinoa, almond milk, and a pinch of sea salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and let it cool.
2. In a separate bowl, combine the chia seeds with 2 cups of water. Stir well, cover, and refrigerate for at least 30 minutes, or until the chia seeds have expanded and formed a gel like consistency.
3. Heat the coconut oil in a small saucepan over medium heat. Add the ground cinnamon and nutmeg, stirring constantly to prevent burning. Cook for about 1 minute, then remove from heat and let it cool.
4. In a large mixing bowl, combine the cooked quinoa, chia pudding, coconut cream, raisins, pecans, and spiced coconut oil. Mix well and refrigerate for at least 2 hours or overnight to allow flavors to meld together.
5. To serve, layer the tropical fruit chunks and slices on top of the chilled quinoa chia mixture in individual bowls or a large serving dish. Top with passion fruit scoops and a sprinkle of ground cinnamon.

Chef’s Insight

This dish is not only delicious but also nutrient-dense, providing a wholesome start to your day with plant-based protein and fiber from quinoa and chia seeds, as well as essential vitamins and minerals from the fruits.

Notes

This recipe can be prepared in advance for convenience and served chilled or at room temperature.