Bring the water and quinoa to a boil in a small saucepan. Reduce heat to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 4 minutes. Fluff with a fork and set aside to cool.
Stir the cooled quinoa and pineapple juice in a large bowl until the quinoa is completely coated in juice. Gently fold in the fruit. Garnish with yogurt and serve immediately.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 54.2mg||1 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.2g|
|Protein 0.2g||0 %|
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Calories per serving: 22
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