Ingredients

• 2 grapefruits, zested and segmented,
• 1 cup ricotta cheese,
• 2 Tb. honey,
• Pomegranate Seeds,
• Pistachios,
• Toasted bread,

Directions

Bring coconut milk, grapefruit juice and quinoa to a boil in a saucepan. Reduce heat to low and cover, cooking for 15 minutes until most of the liquid is absorbed. Divide into bowls and add additional coconut milk for a porridge-like consistency. Sweeten to taste and top with desired toppings.