This breakfast recipe is easy to prepare and tastes great. It was created by Javier Tellez, Food Service Production Lead, who is currently in his 14th year with Food Services at National Jewish Health.
1/4 cup uncooked quinoa
1/2 cup skim milk
1 pinch of cinnamon powder
1/8 tsp vanilla flavoring
2 ounces vanilla flavored Greek yogurt
2 tbsp walnuts (may be omitted for nut allergy)
1 tsp honey
Heat milk over low heat and bring to a simmer. Add quinoa, cinnamon and vanilla and cook for 15-20 minutes on low heat.
Place cooked quinoa in bowl and mix with yogurt.
Garnish with sliced strawberries, walnuts and honey.