Tropical Mango Quinoa Breakfast Bowl
15min
15min
3
615
Chef's Note
For the best flavor, try toasting the quinoa in a dry pan for 2-3 minutes before cooking it in water. This brings out a nutty flavor that pairs beautifully with the tropical fruits. If you're meal prepping, store the fruit separately and add it just before serving to maintain freshness. For a nut-free version, simply omit the macadamia nuts and add extra hemp seeds for protein.
Tags
Ingredients
1.5 cups quinoa
3 cups water
1 cup coconut milk (unsweetened)
2 large fresh mango
1 medium banana
1 cup pineapple
6 tablespoons hemp seeds
3 tablespoons chia seeds
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 scoops (90g) plant-based protein powder (vanilla)
3 tablespoons toasted coconut flakes (unsweetened)
1/3 cup macadamia nuts (chopped)
2 tablespoons fresh mint leaves
Instructions
- 1
Rinse 1.5 cups of quinoa thoroughly under cold water using a fine mesh strainer until the water runs clear.
- 2
In a medium saucepan, combine the rinsed quinoa with 3 cups of water and 1/4 teaspoon of salt. Bring to a boil over medium-high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed and quinoa is fluffy.
- 4
While quinoa is cooking, peel and dice 2 large mangoes and 1 medium banana. Cut 1 cup of pineapple into small chunks.
- 5
In a small bowl, whisk together 1 cup of coconut milk, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 3 tablespoons of maple syrup.
- 6
Once quinoa is cooked, remove from heat and let it cool for 5 minutes. Then transfer to a large mixing bowl.
- 7
Add 3 scoops (90g) of plant-based protein powder to the quinoa and mix well.
- 8
Pour the coconut milk mixture over the quinoa and stir to combine.
- 9
Fold in 6 tablespoons of hemp seeds and 3 tablespoons of chia seeds.
- 10
Gently fold in the diced mango, banana, and pineapple chunks, reserving some for topping.
- 11
Divide the mixture evenly among 3 serving bowls.
- 12
Top each bowl with the reserved fruit, 1 tablespoon of toasted coconut flakes, and about 1.5 tablespoons of chopped macadamia nuts.
- 13
Garnish with fresh mint leaves and serve immediately, or refrigerate and serve chilled.
Nutrition Information (per serving)
615
54g
46g
24g
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