Sunday, September 7, 2014

Moroccan Cinnamon Mint Pineapple Bowl

I made this back when I was still in Spain. They had amazing organic pineapples and the freshest mint I have ever seen. I went to the farmers market in the early morning and when I came back home I still hadn't had breakfast. So obviously I was in the mood more something breakfasty that included my new purchases. I really just followed my intuition and this happened.

1/3 of a cup of Quinoa
1/2 can of coconut milk
2 Springs of fresh mint
2 dates
5 organic Almonds
Cinnamon (and lots of it)
coconut oil
Maple syrup
Sea salt

Cook the Quinoa in the coconut milk and mix in about 2 tsp of cinnamon.
Pour it in a bowl. Chop the almonds, the mint and the dates into small chunks and pieces and mix them under along with tiny bit of sea salt.
Heat some coconut oil in a pan along with 1/2-1 tsp of cinnamon and chop the pineapple into medium sized cubes before frying them in the marinade.
Transfer the whole think into the bowl add some cold coconut milk, maple syrup & some more cinnamon.
Garnish with mint, date & almond chunks.

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