“Vegan Tropical Delight: A Polynesian Breakfast Adventure”

Allergens

Tree nuts (macadamia nuts)

Ingredients

• 2 cups diced fresh pineapple 1 ripe avocado 1/4 cup shredded coconut, toasted 1 cup cooked quinoa 1/4 cup chopped macadamia nuts 2 tbsp chia seeds 1/4 cup freshly squeezed orange juice Salt and pepper, to taste Fresh mint leaves, for garnish

Instructions

1. In a small bowl, combine the chia seeds with the orange juice and let them soak for about 20 minutes, until they form a gel like consistency. While the chia seeds are soaking, toast the shredded coconut in a dry pan over medium heat until golden brown. Remove from heat and set aside. Dice the pineapple into bite sized pieces and season with a pinch of salt and pepper. Scoop out the avocado flesh and cut it into thin slices. In a large mixing bowl, combine the cooked quinoa with the toasted coconut and macadamia nuts. Toss gently to mix. To assemble the dish, divide the quinoa mixture among six serving bowls. Top each with an even layer of pineapple pieces, avocado slices, and a generous spoonful of the chia seed pudding. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

To enhance the tropical flavors, consider adding a splash of coconut milk to the quinoa mixture and a drizzle of lime juice over the pineapple.

Notes

For a more filling meal, consider adding cooked beans or tofu to the quinoa mixture.