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Super Bowl of Breakfast

Super Bowl of Breakfast

Chef Lou Rice | Reinhart Springfield


  • 2 T Red or White Quinoa
  • 3 T Granola
  • 1 T Chia Seeds
  • 3 oz Vanilla Greek Yogurt
  • 1 oz Ricotta Cheese
  • 1 T Amber Maple Syrup
  • ¼ C Blueberries or Raspberries or Mixed


  1. Cook the quinoa in water with a pinch of salt until tender. Add the cooked quinoa to the granola and the chia seeds and set aside.
  2. Combine the ricotta cheese and the Greek yogurt and spoon into a serving bowl. Add berries. Drizzle with the maple syrup. Add granola/quinoa mix.

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