Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tropical quinoa papaya boats. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tropical papaya boats with loads of topping options! Load your fruit with coconut yogurt or banana ice cream and go to town with fruit, seeds, and nuts! Love love love the papaya boat images!
Tropical Quinoa Papaya Boats is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Tropical Quinoa Papaya Boats is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook tropical quinoa papaya boats using 9 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Tropical Quinoa Papaya Boats:
- Make ready 1 cup quinoa
- Take 1.5 cups water
- Take 1 lemon
- Get 2 pineapple " ring, diced
- Take 1 papaya
- Take 1/2 cinnamon stick
- Make ready 1/4 tsp sea salt
- Get 1/4 cup parsley fresh leaves
- Make ready 1/4 cup cilantro fresh leaves
If you want to keep this recipe vegan friendly, use your favorite non-dairy yogurt instead (coconut yogurt is delicious too)! A refreshing, healthy, satisfying breakfast or lunch that's entirely plant-based. Continuing our love for tropical fruit today with our yummy papaya bowls. I love love love any sort of tropical fruit, especially Papaya.
Instructions to make Tropical Quinoa Papaya Boats:
- Optional* Soak Quinoa for 8 hours or overnight.
- Rinse Quinoa thoroughly under hot water. While rinsing, heat water with sea salt and cinnamon stick and bring to a boil. Once boiling add Quinoa and bring to a simmer, cook for 15 minutes. Remove from heat and allow water to be absorbed.
- Wash the Lemon and grate 1/2, set aside. Chop Lemon in half and juice it with a citrus squeezer or simply use your hands. Set aside.
- Dice Pineapple by first cutting two 1"discs off the top if the pineapple after you've chopped off the flower. Stack the discs on top of one another and chop the skin off as if you were cutting an octagon. Next, cut the Pineapple vertically, spacing 1" between each cut. Skip over the core, cutting just around it and removing it(save for smoothies!). Turn 90 Degrees and repeat, making perpendicular cuts to make square pineapple pieces. Set aside.
- Cut Papaya in half length wise. Remove about 75% of the seeds and save in a jar and lace in the fridge. Carve out the Papaya slightly to make more space for the filling.
- De-stem parsley and cilantro, set aside.
- Once the Quinoa has absorbed all of the water, remove cinnamon stick and add lemon juice and zest.
- Next, 75% of parsley and cilantro to the Quinoa.
- Finally, once the Quinoa has cooled down a bit, add the diced pineapple.
- Now stuff the filling into the papaya boats and garnish with the remaining herbs.
- Enjoy!
Here's a reason for you to wake up early! Time to bring that tropical fruity in your tummy! This is so easy to make and will make you glow. Acai Bowl / Quinoa with Tropical Fruits Mango, Papaya and Pineapple. Acai Bowl / Quinoa with Tropical Fruits Mango, Papaya and Pineapple.
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