Jamie says: Happy 2013! (Better late than never.) To ring in the new year, I brought this sweet and tart quinoa dish to my friend Danielle’s for a nice holiday dinner together. After all, 2013 is THE year of the quinoa. It was a hit (or at least they told me they liked it), and I couldn’t wait to eat the leftovers for snack time at work.
How are those New Year’s Resolutions going? This year I just picked one, and so far, so great.
Secret: In addition to the grapefruit sections you can see, there’s also some “hidden” grapefruit? I cooked the quinoa in grapefruit juice and added grapefruit zest, too.
The fresh mint on the quinoa makes this dish pop! The grapefruit, honey, and cranberries add a sweet and tart combo. And the almonds add a nice crunch.
Never heard of or had quinoa? Give this super food a try this year!
Honey Grapefruit Quinoa with Fresh Mint, Cranberries, and Almonds
- 1 cup quinoa, pre-washed (Ancient Harvest)
- 2 cups 100% grapefruit juice, ruby red (Florida’s Natural)
- 1 lemon, rind only
- 1 red grapefruit, rind and fruit
- 2 Tbsp honey (Publix, pure clover)
- dash coarse sea salt (Alessi)
- 1/4 cup dried cranberries (Ocean Spray, Craisins)
- 1/4 cup almonds, roasted and salted (Wonderful)
- 20 leaves fresh mint (The Herbal Garden)
- In a medium pot on high heat, add quinoa and grapefruit juice. Bring to a boil. Reduce heat to a simmer, cover, and cook about 15 minutes or until all grapefruit juice is absorbed, stirring occasionally.
- Meanwhile, use a microplane to zest a lemon and grapefruit. Section grapefruit and set aside in a separate reclosable container. (Save lemon for another recipe).
- In pot of cooked quinoa, stir in lemon zest, grapefruit zest, honey, and sea salt. Scoop into a bowl and refrigerate 2 hours or until chilled.
- Before serving, remove quinoa from refrigerator and top with grapefruit sections, cranberries, and almonds. Use kitchen shears (or a cutting board and knife) to chop mint and sprinkle on top. Serve cold.
Yield: 4 servings
- Nutrition note: Ring in the new year with quinoa! The year 2013 is the “International Year of the Quinoa, according to The United Nations General Assembly. And with a nutrition profile touting it as a high quality protein, good source of fiber, good source of phosphorus, and excellent source of riboflavin this whole grain has good right to be!