Grapefruit Quinoa Breakfast with Blueberries


Many people look forward to the bounty of summer, but most of my favorite fruits and vegetables are at their peak during the cooler months. And this brilliant grapefruit quinoa breakfast showcases one of them.

Grapefruit Quinoa Breakfast with Blueberries and Dairy-Free Yogurt. The nourishing, delicious recipe includes a vegan option.

The creator of this recipe, cookbook author Emily Richards, says “Florida Grapefruit reaches its best taste during the heart of winter, making it a great source of fresh, nutrient-rich fruit at a time when many others are not available.”

So add a little Florida sunshine and a lot of fiber and antioxidants to your chilly morning with this delicious grapefruit quinoa breakfast. Just be sure to pick Ruby Reds for the sweetest dish, and add those blueberries, fresh or frozen, for wonderful contrast.

Grapefruit Quinoa Breakfast with Blueberries and Dairy-Free Yogurt. The nourishing, delicious recipe includes a vegan option.This recipe with photo for grapefruit quinoa breakfast was shared with us by

Special Diet Notes: Grapefruit Quinoa Breakfast

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, vegetarian, and generally top food allergy-friendly. Just be sure to pick a dairy-free yogurt that suits your dietary needs.

Grapefruit Quinoa Breakfast with Blueberries
Prep time
Cook time
Total time
Serves: 2 to 4 servings
  • ¾ cup dry quinoa, rinsed
  • ¾ cup Florida Grapefruit Juice
  • ½ cup water
  • 2 tablespoons liquid honey or maple syrup
  • 2 Florida Ruby Red grapefruit, segmented
  • 1 cup fresh or frozen (defrosted) blueberries
  • 1 cup dairy-free vanilla or plain yogurt
  • Fresh mint leaves
  1. Add the quinoa, grapefruit juice, water, and honey to a small saucepan. Bring to boil, cover and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender (add more water if needed).
  2. Stir in the grapefruit segments and blueberries. Divide the quiona breakfast between shallow bowls and top with the dairy-free yogurt. Garnish with mint to serve.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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