Wednesday, April 7, 2010

Yogurt with Strawberries, Mango and Quinoa Sprinkles

I've come to the conclusion that quinoa rules my kitchen as of late. These little seeds are now seen on my breakfast, lunch and dinner plates and I don't mind one bit. I came across the recipe that takes the seed and toasts it like granola and was completely sold. The day I actually made the quinoa, I just snacked on it by itself and it wasn't until the day after that I used it with yogurt and fruit. This recipe sparked an idea that I am going to test and hopefully report back with yet another use for quinoa.

Yogurt with Strawberries, Mango and Quinoa Sprinkles
1 cup quinoa
1 tablespoon canola oil
1 tablespoon organic blue agave nectar
Preheat the oven to 375 degrees. Line a medium size baking sheet with parchment paper. Combine quinoa with canola oil and agave nectar until the seeds are coated. Spread on the baking sheet in a single layer. Bake 10 minutes. Cool completely and store in an air tight container.
To make a quick snack or breakfast, layer 1/2 cup of low-fat plain or vanilla yogurt with fresh chopped strawberries and mangos. Sprinkle with 1 tablespoon of Quinoa Sprinkles.

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