Today, I thought I would try a new way to eat Quinoa.
I came across this super simple recipe to make a crunchy quinoa for a yogurt topping! Perfect for a breakfast parfait.
Ingredients:
1 cup quinoa (rinsed and drained)
1 tbsp Safflower Oil or another middle tasting oil such as Canola
1 tbsp Agave syrup
Mix everything together in a bowl and then spread evenly on a rimmed cookie sheet. I lined mine with a silpat but you could also use parchment paper.
Bake at 375 degrees for about 10 – 12 minutes. Stirring occasionally. When done transfer to a plate to cool. You can store it in an airtight container in your pantry for about 4 weeks.
I had to try it right away so I had myself a little afternoon snack.
I layered vanilla yogurt, fresh strawberries the crunchy quinoa, a few pecans and a drizzle of agave in a glass.
Yummy! It was nice and crunchy with a little sweetness.
A change from my usual granola.
[...] topped it with pom seeds, fibre one and quinoa crunch that I still had. I love pom seeds in my greek yogurt. We found them at Costco this [...]