TODAY Food Club

By the time mid-winter rolls around I have lost my enthusiasm for a big hot bowl of oatmeal. Instead, I am picturing myself enjoying my breakfast somewhere warm and tropical eating fresh fruit on a veranda and gazing at the ocean. This recipe for a Pina Colada inspired breakfast bowl instantly transports you to that veranda. The quinoa is simmered in coconut milk and pineapple and juice until it's thick and creamy, then the pot goes in the fridge to be chilled over night and in the morning breakfast is ready! Simply top it with your favorite tropical fruits, nuts and seeds and you will instantly feel like you are lounging in the sun somewhere far away and relaxing! This has become my go-to breakfast! I hope you enjoy it!

Pina "Quinoa-da" Breakfast Pudding Bowl

• Servings: 2 Cups
• Yield: 8
• Cooking Time: 30 min

Ingredients

• 2 Cups White Quinoa
• 2 – 13.5 Oz. Cans Coconut Milk
• 3 Cups Pineapple Juice
• 2 Tbsp. Palm Sugar or Light Brown Sugar
• 1 – 20 oz. Can Crushed Pineapple
• 1 Cup Dried Mango, Chopped*
• ¾ tsp. Salt
• 1 – 6oz. Serving of Vanilla Coconut Yogurt or Regular Vanilla Yogurt
• Suggested Toppings: Fresh Mango, Papaya, Kiwi, Strawberries, Pineapple, Chopped Macadamia Nuts, Chopped Almonds, Pumpkin Seeds, Chia Seeds, Toasted Coconut Flakes

Preparation

1. Use a colander to rinse the quinoa.
2. In a large pot add the quinoa, coconut milk, pineapple juice, palm sugar, crushed pineapple, dried mango and salt. Bring the contents of the pot to a boil and then turn the flame down so that the contents settle in at a gentle bubble. Give the quinoa mixture a good stir and then cover the pot for 20 minutes. During this time stir the quinoa every now and then so that it does not stick to the bottom of the pot. After 20 minutes turn off the burner, stir the quinoa and place the cover onto the pot and allow the quinoa steam for 10 minutes off of the heat.
3. After 10 minutes remove the cover and stir the quinoa. This will yield a nice and creamy mixture and when tasted the quinoa should be cooked all the way through but still have a little texture to it. If you find the quinoa is a little too crunchy place the cover on again for another 10 minutes until your pudding has the consistency that you are looking for.
4. Once the quinoa is ready stir in the vanilla coconut yogurt and then place the whole pot into the fridge. Leave it in the fridge until cold, at least two hours or overnight. The result will be a thick and creamy quinoa pudding.
5. When ready to serve place the pot of quinoa pudding out – buffet style – along with an array of tropical toppings that are listed above and allow everyone to make their own perfect breakfast quinoa pudding bowl. If you aren’t serving a crowd and simply making this for the week you can portion servings out individually into containers with covers or mason jars, top the pudding with fruits, nuts and grains and keep in the fridge for an easy grab and go breakfast.
6. When ready to serve place the pot of quinoa pudding out – buffet style – along with an array of tropical toppings that are listed above and allow everyone to make their own perfect breakfast quinoa pudding bowl. If you aren’t serving a crowd and simply making this for the week you can portion servings out individually into containers with covers or mason jars, top the pudding with fruits, nuts and grains and keep in the fridge for an easy grab and go breakfast.

Recipe Tags

• 30 Minute Meals
• Comfort Food
• Easy
• Gluten-free
• Healthy
• Kid-friendly
• One pot
• Party
• Vegan
• Vegetarian
• Entertaining
• Make Ahead
• American
• Breakfast
• Brunch