Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (480ml) water
  • Pinch of sea salt
  • 1 cup (165g) diced mango
  • 1 cup (150g) diced pineapple
  • ½ cup (80g) blueberries
  • ¼ cup (25g) shredded unsweetened coconut flakes
  • ¼ cup (30g) chopped almonds, toasted
  • 2 tablespoons chia seeds
  • 2 tablespoons lime juice (from about 1 large lime)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon maple syrup (or honey)
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
  2. Toast chopped almonds in a dry skillet over medium heat or in a toaster oven until lightly golden and fragrant.
  3. Whisk together lime juice, grated ginger, maple syrup (or honey), and olive oil in a small bowl.
  4. Divide the cooked quinoa between two bowls.
  5. Top each bowl with diced mango, pineapple, blueberries, coconut flakes, toasted almonds, and chia seeds.
  6. Drizzle each bowl with the lime-ginger dressing.
  7. Enjoy your vibrant and nutritious Sunshine Quinoa Breakfast Bowl!