Tropical Basil Breakfast Bowl with a Pineapple-Balsamic Drizzle
Ingredients:
For the base:
- 1 cup cooked quinoa (cooled)
- ½ cup unsweetened coconut yogurt or Greek yogurt
- ½ teaspoon vanilla extract (optional)
For the toppings:
- ½ cup fresh pineapple chunks
- ½ cup diced mango
- 2 tablespoons shredded coconut (unsweetened)
- 2 tablespoons chopped nuts (almonds, macadamias, or pistachios)
- A handful of fresh basil leaves, finely chopped
For the drizzle:
- 2 tablespoons Oliva di Vita’s Pineapple White Balsamic
- 1 tablespoon Oliva di Vita’s Basil Infused Olive Oil
- 1 teaspoon honey or maple syrup (optional)
Instructions:
- Prepare the base:
In a bowl, mix the cooled quinoa with the yogurt and vanilla extract until combined. Spoon the mixture into a serving bowl. - Assemble the toppings:
Arrange the pineapple, mango, shredded coconut, and nuts on top of the quinoa base. Sprinkle with the chopped fresh basil. - Make the drizzle:
In a small bowl, whisk together the Pineapple White Balsamic, Basil Infused Olive Oil, and honey or maple syrup (if using) until emulsified. - Finish and serve:
Drizzle the dressing over the breakfast bowl, ensuring even coverage. Enjoy immediately!
This vibrant breakfast bowl combines tropical flavors with the herbaceous touch of basil and a tangy-sweet balsamic twist. Perfect for a refreshing start to your day!