Toasted Quinoa-Walnut Breakfast “Sundaes”
"A surprising use of quinoa: It’s soaked and then dry-toasted, rather than cooked in water. You can soak and dry the quinoa well ahead of time. You can also go ahead and dry-roast the quinoa well ahead of time, too. It will keep well for a couple of days sealed in an airtight jar or bag at room temperature...."
INGREDIENTS
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1/2 cup quinoa, soaked 10 minutes, drained in fine mesh strainer, patted dry on towels*
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1/4 teaspoon salt
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1 heaping teaspoon crunchy sugar (raw or turbinado)
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3/4 cup minced, toasted California walnuts
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1 cup plain Greek (or just plain thick) yogurt
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In-season fresh berries or fruit of choice
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Dried fruit of choice (optional)
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Artisanal honey (optional)
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