“Paleo Hawaiian Breakfast Bowl: Pineapple Coconut Quinoa with Smoked Salmon”

Allergens

Fish (Smoked Salmon), Nuts (Macadamia Nuts)

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 ripe pineapple, peeled, cored, and diced 4. 1 cup full
• fat coconut milk 5. 8 oz smoked salmon 6. 1 avocado, sliced 7. 1/4 cup chopped macadamia nuts 8. 2 tablespoons honey (or substitute with maple syrup for a vegan option) 9. 1 teaspoon vanilla extract 10. Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let stand for 5 minutes.
2. In a separate pan, gently warm the pineapple, coconut milk, honey, vanilla extract, salt, and pepper over medium heat for about 3 4 minutes, stirring occasionally.
3. To assemble the bowls, divide cooked quinoa among six serving dishes. Top with warmed pineapple mixture, smoked salmon, avocado slices, and chopped macadamia nuts.

Chef’s Insight

The combination of flavors and textures in this dish creates a delightful sensory experience that will transport you to the tropical shores of Hawaii.

Notes

This recipe is suitable for those following a paleo diet and those looking for a gluten-free option.