Quinoa With Papaya, Orange and Honey

I found this recipe in Jason Roberts’ Good Food Fast while I was looking for breakfasts that could be made ahead and assembled quickly by me and our early-rising house guest.

I loved the bites containing the crunchy nuts and seeds, but found the spoonfuls containing just quinoa, orange and yogurt lacking. Mango and blackberries would be a welcome addition/substitution for the orange and papaya pieces. So would a bit more than just a drizzle of honey.

I kept the nuts and seeds separate until ready to eat so they would stay crunchy; I knew this would be consumed over several days. I used nonfat plain Greek yogurt and cut up extra fruit. You may find the amount of quinoa designated as a serving to be too much; we did. Just use how much you want of each part. And don’t forget the honey!

Quinoa With Papaya, Orange and Honey

2 cups water

A pinch saffron (I had none and used just a little turmeric, about 1/8 tsp.)

1 orange or ruby-red grapefruit, peeled and divided into segments, zest finely chopped

1 cup uncooked quinoa, rinsed well

1/4 cup sliced or slivered almonds

1/4 cup shelled pistachios

1/4 cup pumpkin seeds (aka pepitas)

1/2 small, ripe papaya

1/2 cup plain yogurt

Honey

Bring the water to a boil with the saffron and citrus zest in a pot that has a tight-fitting lid. Add the quinoa and bring the water back to a boil. Lower the heat, cover the pot with a lid, and cook until all the liquid is absorbed, about 10 to 12 minutes. Stir a few times while cooking.

Remove the pot from the heat, take off the lid, and allow quinoa to cool. Fluff with a fork and stir in the nuts and seeds (or keep separate until ready to serve).

To serve, scoop one-fourth (or less) of the quinoa into each of four bowls, and top with the fruit, a dollop of yogurt and a (hefty) drizzle of honey.

You can reheat leftover quinoa to serve or eat it cold, as we did.