Tropical Breakfast Quinoa

Tropical Breakfast Quinoa

Blogger Becky Rosenthal from Vintage Mixer bakes a tasty tropical treat using fruit and quinoa.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

1
can (20 oz) pineapple chunks in unsweetened juice
1
cup uncooked quinoa
1/4
cup unsweetened shredded coconut
2
eggs
1
cup reserved pineapple liquid
1
cup milk
2
tablespoons honey
1
cup frozen raspberries
1/4
cup chopped almonds
Additional unsweetened shredded coconut for garnish
  1. Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray.
  2. Drain pineapple, reserving 1 cup liquid. Set pineapple aside.
  3. 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.
  4. 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.
  5. Bake 1 hour.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want to make it even fresher? Top with coconut and fresh raspberries once it’s out of the oven.
If you’ve got a little extra time in the evening before you plan to serve this breakfast, separate all of the ingredients in advance, but don’t combine them with the quinoa. It will soak up the liquid and baking times will vary.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 360mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.