A delightful and healthy breakfast option featuring quinoa, nuts, and a touch of maple sweetness.
Rinse the quinoa thoroughly under running water to remove any bitterness, then drain well.
Rinsing quinoa removes its natural coating, which can taste bitter.
Toast the walnuts in a small saucepan over medium heat, stirring frequently, until they are fragrant and slightly browned, about 3-4 minutes.
Keep an eye on the walnuts as they toast to prevent burning.
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes.
Avoid lifting the lid during cooking to ensure the quinoa cooks evenly.
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the quinoa to absorb any remaining water.
This resting time helps the quinoa become fluffy.
Stir in the toasted walnuts and maple syrup into the cooked quinoa until well combined.
Mix gently to avoid breaking the quinoa grains.
Serve the quinoa mixture in bowls and top with vanilla yogurt. Enjoy warm.
Add a drizzle of extra maple syrup or a sprinkle of cinnamon for added flavor.
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