Ingredients
1
can (20 oz) pineapple chunks in unsweetened juice
1
cup uncooked quinoa
1/4
cup unsweetened shredded coconut
2
eggs
1
cup reserved pineapple liquid
1
cup milk
2
tablespoons honey
1
cup frozen raspberries
1/4
cup chopped almonds
Additional unsweetened shredded coconut for garnish
Preparation
Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray.
Drain pineapple, reserving 1 cup liquid. Set pineapple aside.
In small bowl, stir together quinoa and coconut. Pour into pan, shaking pan to make even layer. In same bowl, beat eggs with whisk. Beat in pineapple liquid, milk and honey until well combined.
Scatter pineapple chunks, raspberries and almonds evenly over quinoa mixture. Pour egg mixture evenly over top. Using back of spoon, lightly press down fruit to submerge everything into the liquid. Sprinkle additional coconut over top.
Bake 1 hour.
