Toasted Quinoa-Walnut Breakfast “Sundaes”

A surprising use of quinoa: It’s soaked and then dry-toasted, rather than cooked in water. The results are crunchy and revelatory! When you top a layered fruit-and-yogurt arrangement with this-plus-walnuts, you will have a new and instantly popular breakfast treat in your repertoire.

Ingredients

1/2 cup quinoa, soaked 10 minutes, drained in fine mesh strainer, patted dry on towels*

1/4 teaspoon salt

1 heaping teaspoon crunchy sugar (raw or turbinado)

3/4 cup minced, toasted walnuts

1 cup plain Greek (or just plain thick) yogurt

In-season fresh berries or fruit of choice

Dried fruit of choice (optional)

Artisanal honey (optional) 

Directions

1. Dry roast the quinoa in a medium-sized skillet over medium-low heat—stirring, for about 8 to 10 minutes, or until it darkens slightly and gives off a toasty aroma. (Don’t walk away….it can burn fast.)

2. Sprinkle with salt and sugar and stir over the heat for another few seconds until the sugar melts. Remove from heat, and stir in the walnuts.

3. To assemble the sundaes, spread a thick layer of yogurt on each little serving dish, and top it with a generous serving of your favorite ripe, in-season fruit.

4. Drizzle with honey and/or stud with dried fruit, if desired, and top with a generous sprinkling of the quinoa and walnuts.

 

*You can soak and dry the quinoa well ahead of time. You can also go ahead and dry-roast the quinoa well ahead of time, too. It will keep well for a couple of days sealed in an airtight jar or bag at room temperature.

Toasted Quinoa-Walnut Breakfast “Sundaes”

Nutritional Information

Based on 4 servings.

Per serving:

Calories

297

Total Fat     

16g

Saturated Fat  

2g

Monounsaturated Fat

2g

Polyunsaturated Fat

11g

Cholesterol

1mg

Sodium

169mg

Carbohydrates

32g

Dietary Fiber      

6g

Protein

11g