Breakfast · 15 min · mexican

Tropical Quinoa Breakfast Bowl

Quinoa does the heavy lifting here, with mango rounding it out. A Mexican breakfast that takes 15 minutes, start to finish. The macros do the talking: 10g protein, 66g carbs, and 10g fat in every 380-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup cooked Quinoa
• 1/2 Mango
• 1/2 cup Pineapple
• 1 tbsp Coconut flakes
• 1/2 Lime

Steps

1. Scoop the cooked quinoa into a wide bowl and warm it in the microwave for 1 minute, or use it straight from the fridge for a chilled bowl.
2. Cut the mango in half around the pit, score the flesh into a grid, and push the skin inside-out to pop the cubes free.
3. Dice the pineapple into bite-size chunks and pile both fruits over the quinoa.
4. Squeeze the lime half over everything so the juice hits all the fruit.
5. Scatter the coconut flakes on top and add a small pinch of salt — it makes the fruit flavors pop.
6. Taste and adjust with another squeeze of lime if you want it brighter, then eat right away.

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