Toasted Quinoa-Walnut Breakfast “Sundaes”

By California Walnuts
Total Time
35 Mins
Serves
4
Meal
Breakfast Brunch Snack

DESCRIPTION

A surprising use of quinoa: It’s soaked and then dry-toasted, rather than cooked in water.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
291
Total Fat
16
Polyunsaturated Fat
11
Cholesterol
3
Sodium
168
Carbohydrates
28
Dietary Fiber
5
Protein
13

Ingredients

  • 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

  1. 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.)
  2. 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.
  3. Drizzle with honey and/or stud with dried fruit, if desired, and top with a generous sprinkling of the quinoa and walnuts.