My friend Taryn and I went to Zinc Café on Sunday and decided to try their new quinoa bowl. It was filled with red quinoa, oranges, almonds, and topped with rich ricotta cheese. Zinc Café served their dish hot, which I really enjoyed since the weather has taken a turn. I wanted to try making the quinoa bowl at home, and used cold quinoa that I had prepared and stored in the refrigerator the night before. I might even try making it into a parfait by alternating the layers of quinoa with ricotta in a glass jar. Perfect to have waiting in the fridge for mornings where I don’t have time to make something. Hot, cold, or in a jar, this is definitely going to be one of my new breakfast staples!
Quinoa Orange Breakfast Bowl
Serves 1
½ cup cooked red quinoa
1 cup Mandarin orange slices
¼ cup nonfat ricotta cheese
2 Tbsp slivered almonds
½ Tbsp fresh orange zest
½ Tbsp fresh orange juice
1 tsp honey if desired
Cook quinoa to package instructions. Combine quinoa with orange slices, orange zest, orange juice, and slivered almonds. Top with ricotta cheese, and garnish with a pinch of orange zest and honey if desired. Enjoy warm.
Note: You can use 2 small fresh mandarin oranges, 1 cup of canned Mandarin orange slices (no sugar added), or slices of 1 tangerine or orange!
The Rabbit Food Pyramid Breakdown
Produce: Mandarin orange
Whole Grain: quinoa
Protein: ricotta cheese
Plant Based Fat: almonds