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Breakfast Quinoa

Breakfast Quinoa

Servings 2 servings
Author Brandon Matzek


  • 1 package (6 oz) Melissa's Red Quinoa (white quinoa would be nice here as well)
  • 2 1/3 cups water
  • Kosher salt
  • Honey
  • 3 strips of Melissa's Ojai Pixie Tangerine zest (any tangerine or orange would work here, plus additional grated zest for sprinkling)
  • 1/4 cup almonds, toasted and chopped
  • 1 Melissa's Steamed Red Beet*, coarsely grated (about 1/3 cup)
  • 2 Melissa's Oja Pixie Tangerines, skin removed and segments chopped (any tangerine or orange would work here)
  • Whole milk ricotta cheese


  1. Place red quinoa in a fine mesh strainer, and rinse under cold, running water for a few minutes. Set aside.
  2. Add water to a medium saucepan, and bring to a boil over high heat. Add the quinoa, a pinch of kosher salt, a squeeze of honey, and the tangerine zest, stirring to combine. Return the mixture to a boil, cover, reduce heat to low, and cook until the quinoa has absorbed all of the water (25 - 35 minutes). Fish out tangerine zest and discard.
  3. Place most of the chopped almonds, grated beets, and chopped tangerines in a large bowl (reserve a little bit of each for garnish). Drizzle over 2 tablespoons of honey, gently stirring to combine. Add cooked quinoa, and gently toss to combine.
  4. Divide quinoa between 2 bowls (or 4 small bowls). Scatter over reserved chopped almonds, grated beets, and chopped tangerines. Add a dollop of ricotta to each bowl, and finish with a sprinkling of grated tangerine zest. Serve with additional honey and ricotta.

Recipe Notes

*You can also purchase precooked beets at Trader Joe’s. If you can’t find this product, simply roast beets at home. Wash the beetroot, dry, then place on a square of foil. Drizzle with a little olive oil, and season with kosher salt and pepper. Bring the foil up around the beet, sealing the edges. Bake in a 400°F oven until tender (about 1 hour). Let the beet cool, unwrap, and peel off skins.