4 Serves
20 Mins
In a medium saucepan, combine the cooked quinoa, coconut milk, crushed pineapple, cinnamon, and maple syrup.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
50 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
472 mg / 4,700 mgSodium
55 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
6 g / 28 gSugar
19 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring occasionally to ensure even heating.
Divide the warm quinoa mixture into bowls and garnish with shredded coconut, pecans, sliced strawberries, and a drizzle of balsamic vinegar.
7
g34
g6
g
Japanese
Indian