Joe left a comment on my recent Single Serve Steal Cut Oats Topped with Blueberries post about using quinoa for breakfast and I haven’t been able to get the thought out of my head ever since. A couple of years ago I made Apple Cinnamon Breakfast Quinoa but haven’t dabbled with the idea in awhile. It was about time.
I went a little fruit nutty with this one. I’m purposefully trying to up my servings this pregnancy and I loved this particular combination. I actually meant to add a few nuts but totally forgot at the end. It was just so pretty I started taking pictures and then I dug in!
I really enjoyed the texture of the citrus with the quinoa and the kiwi added a fun twist.
- 1 ruby red grapefruit
- 1 small blood orange (any orange would work, this is just what I happen to have)
- 1/4 cup uncooked quinoa (45g)
- 1/2 cup water
- About 1 tsp honey (I used 5g)
- 1 kiwi fruit
Zest the orange and grapefruit. You don’t have to get every bit, just about a teaspoon or 2 from each to grab the flavor.
In a small pot add the zest, quinoa, water and honey. Bring to a boil then cover and lower to simmer.
While the quinoa is cooling supreme the grapefruit and orange. click here to see how to do it. This technique is new to me but I’m loving it for salads. I tried it first in my Citrus Spinach Salad with Pomegranates and Walnuts.
Make sure to squeeze out the juice. You can use it in the cooking of the quinoa but I didn’t have time to cut the citrus first, I was in a time crunch. Instead I just drank it and let me tell you, grapefruit/blood orange juice mixed together is divine!
Cut the kiwi in thin wedges to match the citrus. I, of course, left the skin on. ;) Click here for out recent kiwi video.
By this time the quinoa should be about done. It takes 10-12 minutes. All the liquid should be absorbed.
Toss the warm quinoa with the cut fruit and enjoy!
|Servings||Amt per Serving|
|365||3g||12g||old: 7||new: 5 or 9|