Four Grains Berries And Yogurt With Quinoa Recipes

BREAKFAST BOWL WITH QUINOA AND BERRIES

Steps:

• Divide the berries equally among four bowls. Place the remaining ingredients in another bowl, and toss to combine. Sprinkle the mixture over each of the four bowls and serve.

BEETS, SPICED QUINOA AND YOGURT

Steps:

• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
• Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
• Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.

FOUR GRAINS, BERRIES AND YOGURT WITH QUINOA

Steps:

• With just the right amount of whole grains, fresh fruit, apple juice and Greek yogurt, this recipe will power you through your morning routine. Try this Four Grains, Berries and Yogurt with Quinoa recipe as a filling breakfast during the week or serve it as a delicious dessert for your family to enjoy! Step 1
• In a small saucepan, combine rice and quinoa and juice. Bring to a boil. Step 2
• Reduce heat, cover and simmer 10 minutes, or until all liquid is absorbed. Remove from heat and cool. Step 3
• Stir in berries, cinnamon and yogurt. Recipe Tips Substitute apple juice with any type of juice you enjoy. Use dried fruit instead of fresh, if you prefer. For an elegant touch, garnish each serving with a mint sprig. Substitute Minute® Instant Rice & Quinoa with 2 cups (containers) heated Ready to Serve White or Brown Rice, or 2 cups cooked Minute Instant White or Brown Rice.

QUINOA CRUNCH WITH SEASONAL FRUIT AND YOGURT

Steps:

• Preheat oven to 375°F. Mix quinoa with syrup and oil; spread in an even layer on a rimmed baking sheet. Bake until crisp, stirring occasionally, 10 to 12 minutes. Transfer to a plate, and let cool before serving. Store quinoa crunch in an airtight container at room temperature for up to 4 weeks.
• To serve, divide yogurt among four bowls, and top each with fruit and 2 tablespoons quinoa crunch.
• (Per Serving)
• Calories: 397g
• Saturated: 3.5g
• Unsaturated Fat: 5g
• Cholesterol: 15mg
• Carbohydrates: 53g
• Protein: 25g
• Sodium: 89mg
• Fiber: 3g