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
- 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.
- 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.