Don't worry, guys. This won't turn into one of those 'only healthy food' blogs. Because, you see, the healthier I eat, the more butter and cream I can use in my desserts. It balances out!
Now that I'm back at work, I need to eat a quick breakfast. I'm not working with food anymore, so if I don't eat before I go to work I might not eat for 6 hours. So I've been drinking breakfast smoothies, and eating granola, and now added this to my repertoire. Quinoa is so awesome. It's healthy and is a full protein, so a small breakfast of this will keep you full for a while. Flax seeds are full of omegas and fiber, and I have been using goat's milk yogurt, which is delicious, but you can use regular milk yogurt if you want, or soy yogurt if you are vegan. It's super quick to throw together when you make the quinoa the night before and keep a container in the fridge for the week.
1 c quinoa
2 c water
a big pinch of salt
Rinse off your quinoa. Bring your water to a boil in a small pan with the salt, and then stir in the quinoa. Boil for 1-2 minutes, then cover and turn off the heat. Let sit for 20 minutes, then fluff with a fork. Voila! Quinoa! The little grains will puff up and turn translucent
1/2 c cooked quinoa
1/4 c yogurt (I like berry flavored goat yogurt, but use what you want)
1 t flax seeds, crushed or lightly pulsed in a spice grinder
Stir together the quinoa and the yogurt, and top with flax seeds. Enjoy!