I’ve been a bad pantry stocker this past week. I just didn’t have it in me to hit the grocery store on the weekend resulting in no milk, no eggs, and no bread.
Even my stash of fresh fruits and vegetables was reduced to a browning banana, a few aging leaves of spinach in the bottom of a bag and this …
An old pink grapefruit dangerously close to reaching the petrified stage.
It was time to think outside of the breakfast box and have a little fun. I decided to peel the grapefruit and see how it would cook down with some quinoa.
The result was a fun, warm bowl of grapefruit goodness! A little higher in calories than my typical breakfast, but boy was it filling! And it stuck with me for some time, but you could also half it if you are looking for something lighter.
Here’s what I did. I hope it inspires you to try something new for breakfast this week.
- 1 pink grapefruit
- 1/4 cup (43g) uncooked quinoa
- 1/2 cup water
- Pinch of kosher salt
- ~1 tbsp honey plus some for drizzling
- 5g roasted sunflower seed kernels
Peel the grapefruit, separate the sections and chop, removing any seeds.
Put the quinoa, water, salt and grapefruit in a small pot with about a tablespoon of honey.
Bring to a boil and continue to boil for 1-2 minutes while stirring.
This helps draw out some of the extra liquid you’re going to have from the grapefruit.
Lower to a simmer and cover. Continue to cook for 15 minutes until most of the liquid is absorbed.
There still was a bit too much moisture, so after the 15 minutes I raised the temperature to medium and brought it back up to a boil until it reached more of a porridge or oatmeal consistency.
Pour it into a bowl, drizzle it with a little honey and top with sunflower seeds for a fun, salty crunch.
I loved how the grapefruit incorporated itself into the quinoa. It really made for a fun texture!
|Servings||Amt per Serving|
|355||4g||7g||old: 7||new: 9|