Tropical Quinoa Recipes

Steps:

• Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
• Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
• Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

Steps:

• Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
• Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
• Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
• Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

Steps:

• In a large saucepan, bring pineapple juice, coconut milk, cinnamon and ginger to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat., Stir in pineapple and brown sugar. Top with mango and macadamia nuts. If desired, serve with coconut.

Steps:

• Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.

Steps:

• Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray.
• Drain pineapple, reserving 1 cup liquid. Set pineapple aside.
• In small bowl, stir together quinoa and coconut. Pour into pan, shaking pan to make even layer. In same bowl, beat eggs with whisk. Beat in pineapple liquid, milk and honey until well combined.
• Scatter pineapple chunks, raspberries and almonds evenly over quinoa mixture. Pour egg mixture evenly over top. Using back of spoon, lightly press down fruit to submerge everything into the liquid. Sprinkle additional coconut over top.
• Bake 1 hour.

Steps:

• In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
• Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
• To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.

Steps:

• In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
• Fluff the quinoa with a fork and then transfer to a salad bowl.
• Add the remaining ingredients (papaya - grated orange peel); toss.