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 California 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)
Preparation
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.)
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. 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.
Drizzle with honey and/or stud with dried fruit, if desired, and top with a generous sprinkling of the quinoa and walnuts.
These pancakes get their light and airy texture from beaten egg whites and great flavor from walnuts and bananas. Skip the butter and top with a maple flavored walnut cream instead.
These light, creamy and nutty egg cups are flavored with vegetables and bacon bits. Since they can be prepared ahead, they’re an easy start to your day.
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