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Zesty Blueberry Citrus Quinoa Pilaf

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Servings
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa
  • 1 tsp grapefruit zest
  • 1 tsp lemon zest
  • 1 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup Blueberries or another lightly sweet fruit, like grapefruit
  • 2 tbsp whole flax seeds

Method
 

  1. Rinse dry quinoa in a fine mesh sieve and add to a medium saucepan with 2-1/4 cups of water. Bring to a boil.
  2. Add zest, spices, and flax seeds* to quinoa, stir, and cover and simmer for 15-20 minutes. There will be little round circles separating from the quinoa when it’s done.
  3. Uncover, fluff with a fork, and let rest for 5-10 minutes with the cover on. The quinoa should have absorbed all the water, so there’s no need to drain it again.
  4. Since I prefer this dish with the quinoa cold, rather than warm, I refrigerate it overnight after it cools–up to 1 week. However, you may of course enjoy this warm.
  5. When you’re ready to serve/eat, combine 1/3 cup quinoa and fruit (and any juices) in a bowl (don’t store the quinoa with the fruit). Add more spices as your taste calls for, and top with flax seeds if you haven’t already. Enjoy!

Notes

*If you prefer to make batches of grains like quinoa for multiple meals during the week, you can make this plain and add the extras when you’re ready for breakfast. Adding them during the cooking stage simply intensifies the flavor.