I have been trying to switch things up in my menu. As a single person, I usually will make something then eat it for days until it’s gone. Quinoa happens to be the food this week. I’m eating it twice a day. I’m enjoying it for breakfast as well as for lunch as a topping on my salad.
I just kind of accidentally created this delicious meal. I was fixing my lunch and snack to take to work and as I put the quinoa on my salad I just had a tiny bit left. I thought well I guess I could add some raspberries.
I used to eat frozen fruit yogurt and a little bit of added quinoa. I no longer eat much yogurt as I don’t enjoy the nut milk yogurts nearly as much as I enjoyed the dairy yogurts. But no dairy for me, so not much yogurt either. It’s really not about the flavor but the texture. Nut milk yogurts just don’t create the texture of dairy yogurts.
As I was standing there looking at my little container with a little quinoa I decided to quickly add frozen raspberries. I then topped that with a bit of nuts and seeds. I sat down at work to eat it and boy was it delicious. My first thought was, “I have to make a blog post on this recipe.” You’ll find that many of my recipes are basic quick and easy because I happen to be that kind of gal. I hope you enjoy this recipe. Really you could eat it any time of day breakfast lunch or snack. It’s pretty filling.
Raspberries ‘N Quinoa
1/2 cup of cooked Quinoa
1/2-1 cup of raspberries
Sprinkle the following on top.
1-2 Tablespoons of walnuts
1/2 tsp Chia seeds
1/2 tsp Hemp Hearts
1/2 tsp Cinnamon
Optional- a little real maple syrup
*I am a maple syrup freak. I use it every chance I get. I just put a little and got a hint of it occasionally as I ate my fruit nut bowl.
Stir and eat up.