Quinoa Grapefruit Blueberry Breakfast Recipe
“Florida grapefruit reaches its best taste during the heart of winter, making it a great source of fresh, nutrient-rich fruit at a time when many others are not available,” says Emily Richards, Home Economist. “I like to add Florida grapefruit and its juice to salads, savoury dishes and snacks.”
Ingredients
- 3/4 cup (175 mL) Florida grapefruit juice
- 1/2 cup (125 mL) water
- 3/4 cup (175 mL) quinoa, rinsed
- 2 tbsp (30 mL) liquid honey or maple syrup
- Pinch salt
- 2 Florida ruby red grapefruit, segmented
- 1 cup (250 mL) fresh or frozen blueberries
- 1 cup (250 mL) 0% vanilla or plain yogurt
- Fresh mint leaves
Directions
- 1. In a small saucepan, combine grapefruit juice, water, quinoa and honey. Bring to a boil; cover and simmer for about 15 minutes or until liquid is absorbed.
- 2. Stir in grapefruit and blueberries; divide into shallow bowls and top with yogurt. Garnish with mint to serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 293mg | 8% |
| Total Carbs 41.36g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 19.48g | 13% |
| Protein 4.78g | 8% |
