Be prepared for breakfast to be kicked into a delicious overdrive! Quinoa, fresh fruit, Greek yogurt, and nuts combine to make one of the tastiest breakfasts that I've had in a long time. This amazing breakfast is inspired by Joy the Baker. Definitely think of the recipe below as a suggestion (or take a look to see what Joy did with hers). You can use any combination of fruit and add whatever extras tickle your fancy (nuts, toasted coconut, ground flax, etc.) The possibilities are endless, but bound to be delicious! Below you'll see 2 options: 1) strawberries and mango with toasted coconut and walnuts and 2) strawberries and blueberries with pistachios. This is a great way to use up left over quinoa.
1 cup quinoa
2 cups water
1 cup vanilla Greek yogurt (fat-free or low-fat)
1/2 cup strawberries (sliced or diced)
1/2 cup fresh mango (diced)
2 tablespoons toasted coconut
4 tablespoons chopped walnuts
1 tablespoon ground flax seeds
Boil 2 cups of water. Add the cup of quinoa, cover the pot and turn the heat to low. Cook until the quinoa fluffs up and the water boils off. Cool the quinoa slightly.
Layer 1/4-1/2 cup Greek yogurt with 1/2 cup quinoa, a few tablespoons of strawberries and mango, some nuts and coconut.