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You can pop quinoa? Who knew? This particular way of preparing the wonder grain really brings out the delicious and deep woody taste of it. This is a simple breakfast, but it feels incredibly luxurious due to the organic greek-style yoghurt as the base. I like to use Rachel's Greek-style organic bio-live natural yoghurt, as it is as thick and sumptuous as cream and contains Lactobacillus acidophilus and Bifidobacterium, so it's great for you. (I have NOT been paid to say this, I just really like this yoghurt).
This makes a great buffet style breakfast. Provide a bowl of yoghurt, quinoa, raspberries and any other toppings you fancy (I think passion fruit would make a delicious addition, or clear honey to sweeten), and allow guests to help themselves and create their own breakfasts.
Ingredients
Greek-style natural yoghurt
Quinoa
Fresh raspberries
Method:
1) To pop the quinoa heat a pan on the hob on medium heat. Do not add oil, butter or anything else - just heat the pan with nothing inside.
2) After about a minute and a half pour a small amount of quinoa into your pan. Wait, and listen and watch for popping. It's just like popcorn.
3) Once you've had a few pops, pour in however much quinoa you'd like to use. I actually made way more than I found I needed so you may find less is more.
4) Keep shaking your pan to ensure the quinoa moves around the pan and cooks evenly. Once it is ready the popping should subside almost completely, and the grain will be darker in colour and have a lovely nutty aroma. Pour this into a bowl and put aside.
5) Spoon out the greek-style yoghurt into your bowl and sprinkle over with the popped quinoa. Add your raspberries and voila!
I hope you are all enjoying this series of summer inspired breakfasts, but, as September is round the corner, I've got my mind whirring with sumptuous, hearty autumn breakfast ideas. Did you know it's only four more paydays till Christmas?
You can pop quinoa? Who knew? This particular way of preparing the wonder grain really brings out the delicious and deep woody taste of it. This is a simple breakfast, but it feels incredibly luxurious due to the organic greek-style yoghurt as the base. I like to use Rachel's Greek-style organic bio-live natural yoghurt, as it is as thick and sumptuous as cream and contains Lactobacillus acidophilus and Bifidobacterium, so it's great for you. (I have NOT been paid to say this, I just really like this yoghurt).
This makes a great buffet style breakfast. Provide a bowl of yoghurt, quinoa, raspberries and any other toppings you fancy (I think passion fruit would make a delicious addition, or clear honey to sweeten), and allow guests to help themselves and create their own breakfasts.
Ingredients
Greek-style natural yoghurt
Quinoa
Fresh raspberries
Method:
1) To pop the quinoa heat a pan on the hob on medium heat. Do not add oil, butter or anything else - just heat the pan with nothing inside.
2) After about a minute and a half pour a small amount of quinoa into your pan. Wait, and listen and watch for popping. It's just like popcorn.
3) Once you've had a few pops, pour in however much quinoa you'd like to use. I actually made way more than I found I needed so you may find less is more.
4) Keep shaking your pan to ensure the quinoa moves around the pan and cooks evenly. Once it is ready the popping should subside almost completely, and the grain will be darker in colour and have a lovely nutty aroma. Pour this into a bowl and put aside.
5) Spoon out the greek-style yoghurt into your bowl and sprinkle over with the popped quinoa. Add your raspberries and voila!
I hope you are all enjoying this series of summer inspired breakfasts, but, as September is round the corner, I've got my mind whirring with sumptuous, hearty autumn breakfast ideas. Did you know it's only four more paydays till Christmas?
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