1/2 cup fresh blueberries, raspberries, or blackberries, or a mixture
1/2 tsp honey
Instructions
Preheat the over to 375.
Place the quinoa in a mesh strainer and rinse under cold water until the water runs clear; this is easier to discern if your place a bowl in the sink beaneath the strainer. When the water in the bowl is clear, the quinoa is sufficiently rinses. Drain the quinoa well, shaking the strainer to get out as much water as possible.
Transfer the quinoa to a medium mixing bowl. Add the flaxseed, honey, and EVOO. Use a spoon to mix until well combined. Spread the mixture in a thin layer on a rimmed baking sheet. Bake until lightly browned, 10 to 15 minutes, stirring once. Transfer the crunch to a large plate to cool. Store in an airtight container for up to 1 week.
Place the yogurt in a small serving bowl, top with the quinoa crunch and the berries. Drizzle the honey over and serve.
Originally Submitted
2/12/2011
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