Toasted Quinoa For Breakfast – Trio with Yogurt and Fruit

Crunchy, tasty pizzazz = Tossed and toasted with agave syrup and oil.

This recipe makes more of the crunchy quinoa topping than is used in the dish. The mixture can be thoroughly cooled and stored airtight up to 1 week at room temperature.

Use it atop rice, baked apples or sliced stone fruit.

Breakfast Bowls with Toasted Quinoa, Kiwi and Strawberries
Yield: 6 servings
1 1/4 cups white quinoa
1 tablespoon agave syrup, plus 1 teaspoon, divided use
1 tablespoon vegetable oil or canola oil
1 cup sliced ripe strawberries
2 kiwi, peeled, halved lengthwise and cut into crosswise slices
4 cups (2 percent fat) plain or vanilla Greek-style yogurt

1. Preheat oven to 375 degrees. Rinse quinoa in a fine strainer under cold running water for about 45 seconds; shake strainer from side to side to remove as much water as possible.

2. Place well-drained quinoa on rimmed baking sheet. Pour 1 tablespoon agave syrup and oil on top; mix with rubber spatula or clean hands to combine and spread quinoa into single layer as much as possible. Bake until crisp, stirring occasionally, about 10 to 11 minutes. Place baking sheet on cooling rack: cool thoroughly.

3. In medium bowl, toss strawberries and kiwis with 1 teaspoon agave syrup.

4. Divide yogurt between 6 bowls. Top each with fruit mixture and sprinkle each serving with about 2 tablespoon of the crunchy quinoa. Serve.

Nutritional information (per serving, figuring 2 tablespoons topping): calories 290; fat calories 70, total fat 8 grams; sat fat 2.5 grams, cholesterol 10 milligrams; sodium 60 milligrams; total carbohydrates 39 grams; fiber 3 grams; sugars 13 grams; protein 18 grams; vitamin A IUs 2%; vitamin C 60%; calcium 15%; iron 15%.

From “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)