The first time I tasted quinoa I must admit that I wasn’t really enthusiastic but there are a lot of things that I didn’t like the first time and now I love them. I gave it a second and a third chance but with the fruit and the yoghurt and honey we loved it. After eating it several times I have discovered that quinoa can be well preserved for several days in the refrigerator after being boiled, so it’s easy to assemble in the morning each day adding different fruit.
I am submitting this recipe to Aparna, of My Diverse Kitchen, who is hosting this month’s WBB: Grains in my Breakfast,
and to Suganya, of Tasty Palettes, hosting the event Whole Grains.
- 1 cup of quinoa
- 2 cups of water
- 1 Greek yogurt
- 2 peaches
- Blanched roasted almonds
Wash and rinse quinoa.
Put quinoa and water in a sauce pan and bring to a boil, reduce the heat and simmer until tender, about 20 minutes or until liquid is absorbed.
Set aside until it cools and fluff it with a fork.
Mix all the ingredients together.
Note: The amount of honey depends on how sweet you like your breakfast.
With one cup of quinoa you can make breakfast for 3 for a couple of days or you can use it in other recipes such as salads, soups, etc.
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