Steps
- 1
Cook quinoa according to package instructions, rinse under cold water, and cool to room temperature.
- 2
Peel and finely grate fresh ginger.
- 3
In a blender, combine cooled cooked quinoa, pineapple chunks, carrot juice, coconut milk, ground turmeric, grated ginger, and maple syrup if using.
- 4
Add ice cubes if you prefer a chilled smoothie.
- 5
Blend on high speed until smooth and creamy, about 1-2 minutes.
- 6
Taste and adjust sweetness or turmeric as desired, then pour into glasses and serve immediately.
Tips from the Chef
Use cooked quinoa cooled completely to avoid heating the smoothie and preserve nutrients.
Fresh pineapple adds natural sweetness and a tropical flavor; frozen pineapple works well for a colder smoothie.
Adjust turmeric quantity to taste as it has a strong flavor; start small if you are new to it.
Carrot juice adds natural sweetness and a vibrant color while keeping the smoothie low-FODMAP.
Maple syrup can be omitted if you prefer less sweetness or if your pineapple is very ripe and sweet.
This smoothie is a good source of plant-based protein and anti-inflammatory compounds, great for a refreshing and nutritious start to your day.
Ingredients
- 1 cup Cooked quinoa (cooled)
- 1 cup Pineapple chunks (fresh or frozen)
- 0.5 cup Carrot juice (fresh or store-bought)
- 0.5 cup Coconut milk (canned, light) (shake well before measuring)
- 0.5 tsp Ground turmeric (for warmth and anti-inflammatory benefits)
- 0.5 tsp Fresh ginger (finely grated)
- 1 tbsp Maple syrup (optional, for sweetness)
- 0.5 cup Ice cubes (optional, for chill)
Nutrition
(per serving)
Calories
238
Protein
5.2 g
Carbs
44.4 g
Fat
4.4 g