I can't eat yogurt without a crunchy topping. The plain greek variety is a staple at our house--mixed in equal parts with pumpkin to spread it out because it's pricey! For the last several weeks I've been nibbling away at some amazing gluten free granola that my father sweetly bought me, but it's gone and doesn't have a place in the weekly grocery budget. I tried to make my own this weekend, but got distracted and burned it.
Luckily for both of us, I have a slight addiction to fitness blogs written by twenty-somethings devoted to healthy living. It's like my version of suscribing to Runner's World or Women's Health. Anyway, I ran across this gem this morning, created by Caitlin of healthytippingpoint.com. I'm happily crunching on some now, and am thinking it would be excellent on salads, or on top of a creamy asparagus or cauliflower soup, or maybe...in a cookie?
Rinse 1/3 a cup of quinoa. I never rinse quinoa, I'm lazy. But because this isn't cooked, I did rinse it and my guess is that it was a good idea to do so.
Spread onto a cookie sheet with 2 T flax seeds and 1 T maple syrup.
Add cinnamon or other spices to taste.
Bake at 350 for 10 minutes, stirring once.