I wish I loved breakfast as much as some people do. Runny eggs, country bread, hash browns and prosciutto and tomato sandwiches all sound appealing, in theory. But when it comes to eating a hearty meal in the morning, it's just not for me. At least, not at this stage in my life. I'm leaving myself open to embracing breakfast in the future, but with a standard morning schedule that leaves little time for lingering, I'll stick with my cereal for now.
But I'm trying to shake things up. Greek yogurt is one of my favorite things, as evidenced by the many savory and sweet dishes I've used it in recently. On the rare weekday occasions I do think beyond the cereal box for breakfast, this is what I turn to. Indecently, it's also a wonderful afternoon snack that keeps your energy from drifting during the dreaded afternoon slump.
You may not think to put quinoa on your yogurt parfait, but like granola, it provides some added crunch and even more nutrients. You can sweeten it up with honey or agave syrup, and stir in any fruit you like. It's definitely a wonderful way to greet the morning.
YOGURT SWIRL WITH TOASTED QUINOA
I must give credit to Whole Living, where I first saw a version of this recipe in their new cookbook, Power Foods. I recreated my own version based on what I remember from browsing through the cookbook in my local Borders. The ingredient amounts are mere suggestions here. It will depend on how many people are eating, or if you're toasting extra quinoa to keep on hand, so just use your good judgement when putting everything together. For an extra burst of nutrients, add ground flax and slivered almonds as the finishing touches.
1/2 cup quinoa
1 tablespoon honey
1 tablespoon canola or olive oil
1/2 cup Greek yogurt
1/4 cup blueberries, or any mixture of fruits
1 teaspoon ground flaxseed (optional)
Preheat oven to 375. In a small bowl, combine quinoa with honey and oil. Toss to evenly coat the quinoa, then spread on a lined baking sheet. Bake 10-12 minutes, or until quinoa is lightly toasted.
In a small bowl, gently mash the fruit with a fork, then pour the yogurt on top and swirl it together until the fruit is evenly distributed.
Sprinkle the toasted quinoa (you'll have plenty leftover) and flaxseed (if using), on top of the yogurt and finish with a drizzle of honey.