Hawaiian Energy Bowl

Allergens

Nuts (cashews)

Ingredients

• 1 cup uncooked quinoa 1 can (14 oz) coconut milk 2 cups water 1 cup fresh pineapple, chopped 1 cup fresh mango, diced 1/2 cup unsweetened shredded coconut, toasted 1 avocado, sliced 1/4 cup raw cashews, roughly chopped 1/4 cup fresh cilantro, chopped 1 lime, zested and juiced 2 tbsp extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid has been absorbed. Set aside to cool.
2. In a small bowl, whisk together lime zest, lime juice, olive oil, salt, and pepper to create the dressing.
3. In two bowls, divide the cooled coconut quinoa, fresh fruit, avocado, cashews, and cilantro. Drizzle with the lime dressing and serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with nutrients to fuel your day. The combination of quinoa, coconut milk, and fruit provides a perfect balance of protein, fiber, and vitamins to keep you energized throughout the morning or afternoon.

Notes

For an added burst of flavor, try using blood orange or grapefruit in place of lime for a seasonal twist.