As mentioned yesterday, when cooking quinoa, always make extra.
Here is one reason why.
You might not think of quinoa as a breakfast food, but I assure you it can be. If you cook it in water only, it’s easy to customize quinoa for any meal of the day. If you’re making it solely for breakfast, I recommend using 1/2 milk + 1/2 water or 1/2 fruit juice + 1/2 water.
For this breakfast parfait, I piled on the following:
- 2% Greek yogurt
- perfectly cooked quinoa
- 2% Greek yogurt + sucanat + cinnamon + splash of vanilla
Cinnamon sugar yogurt layer? Oh yes. It’s true. And oh so tasty!
Piled high with peanut butter on top. Can’t forget my morning dose of nut butter!
Prepare to dig in + then realize you packed the glass way too full and need to dump it into a bowl. Chow down!
After a go-go-go morning and temps in the 90’s, a refreshing lunch was calling my name.
Summer smoothie, infused with chocolate milk! I used half almond milk + half local/organic chocolate milk to really put this smoothie over the top. I highly recommend you do the same.
Then, after a go-go-go afternoon, I created a new donut recipe for the arrival of my parents! It’s based off one of their favorite desserts. Despite the heat, I turned the oven on and trust me it was worth it.
Beyond excited to have both parents in Colorado!!
Better, than the Peanut Butter Fluff Donuts!
I will leave you with one clue!!
After a go-go-go day, this girl is completely wiped out. Time to rest and then off for an adventure with the parentals in the morning! Full report on where we go, tomorrow. Or maybe I’ll share that donut recipe…