Pina Quinoalada!

Ok, ok – Pina quinoalada – I know that’s a made up name but I couldn’t help myself.

Someone on a Facebook foodie group I belong to was talking about not knowing what to do with quinoa and I remembered this recipe from a cook book I was putting together and never quite got to finishing years back.

This is supposed to be a breakfast smoothie so it only has rum flavouring but you could make it as a grown up desert with proper rum or better still Malibu!

No pictures as I haven’t got all the ingredients to make one right now.

For the ground seed mix, I put a tablespoon of pumpkin, chia and sunflower seeds together with a teaspoon of flax, linseed and poppy seeds into a coffee grinder and blitz to a fine powder.


250 gm quinoa

Small can crushed pineapple in juice

Can coconut milk

2 tablespoons ground seed mix

2 tablespoons Light Brown sugar

Rum flavouring to taste



  1. Simmer the coconut milk and quinoa over a low heat for about 15 minutes.
  2. Drain the pineapple and add 125ml of the juice to the saucepan, stir and bring back to simmering point.
  3. Add the ground seed mix, brown sugar and rum flavouring, stir and remove from the heat.
  4. Serve either warm or cold.


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