Breakfast quinoa with summer fruits

Breakfast quinoa with summer fruits

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
100g quinoa
1 orange, zested
500ml water
1 pink grapefruit
2 nectarines, sliced
250g strawberries, washed and halved
4 mint leaves, finely sliced
75g pistachios, chopped, optional
honey, to serve

Method

  1. Rinse quinoa in a small strainer. Combine with the orange zest and water in a small saucepan and bring to the boil. Reduce heat, cover and simmer for 10–12 minutes, until the water is absorbed and quinoa appears translucent.
  2. While quinoa is cooking, peel the grapefruit with a sharp knife, removing the peel and outside pith. Cut down along the membranes to remove each segment. Mix grapefruit segments, nectarines, strawberries and chopped mint in a bowl and squeeze over any excess juice from the grapefruit pith.
  3. Fluff the quinoa with a fork and divide between four bowls. Top with the fruit, pistachios and a drizzle of honey to serve.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
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