Fruity Breakfast Quinoa
I threw this together one morning when I wanted to use up some leftover quinoa, and it was so good I wrote it down quickly, before I forgot how I'd done it! Vary it with whatever fruit you have on hand, but I really like this combination of crunchy and citrusy.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
veg
vegan
hb
collspxhb
vegan
df
gf
vegan
vegetarian
vegan5
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups cooked quinoa
- 1 crunchy sweet apple, such as fuji or honeycrisp
- 1 orange or clementine seeded and chopped
- 10 to 12 seedless purple grapes halved
- 10 to 12 fresh bing cherries chopped
- 1/4 cup fresh blueberries
- 1 to 2 tablespoons fresh mint chopped
- note use more or less mint, according to taste. try one tablespoon, and if that's not enough for you, mix in more.
- Carbohydrate 26.225325 g
- Cholesterol 0 mg
- Fat 2.201925 g
- Fiber 3.41199995398521 g
- Protein 5.03425 g
- Saturated Fat 0.00943 g
- Serving Size 1 1 Serving (127g)
- Sodium 8.0525 mg
- Sugar 22.8133250460148 g
- Trans Fat 2.1676825 g
- Calories 144 calories
(To cook quinoa, I add one part quinoa to two parts water, bring to a boil, and boil gently, stirring occasionally, for 15-20 minutes. Some people use more water, some less. Just make sure water is absorbed and quinoa is soft and fluffy. You can add salt if you want.) Mix fruit and chopped mint in a medium to large bowl. Add quinoa and toss gently. That's it!
