A surprising use of quinoa: It’s soaked and then dry-toasted, rather than cooked in water.
You can soak and dry the quinoa well ahead of time. You can also go ahead and dry-roast the quinoa well ahead of time, too. It will keep well for a couple of days sealed in an airtight jar or bag at room temperature.
- 1/2 cup quinoa, soaked 10 minutes, drained in fine mesh strainer, patted dry on towels*
- 1/4 teaspoon salt
- 1 heaping teaspoon crunchy sugar (raw or turbinado)
- 3/4 cup minced, toasted California walnuts
- 1 cup plain Greek (or just plain thick) yogurt
- In-season fresh berries or fruit of choice
- Dried fruit of choice (optional)
- Artisanal honey (optional)
- Dry roast the quinoa in a medium-sized skillet over medium-low heat—stirring, for about 8 to 10 minutes, or until it darkens slightly and gives off a toasty aroma. (Don’t walk away...it can burn fast.)
- Sprinkle with salt and sugar and stir over the heat for another few seconds until the sugar melts. Remove from heat, and stir in the walnuts. To assemble the sundaes, spread a thick layer of yogurt on each little serving dish, and top it with a generous serving of your favorite ripe, in-season fruit.
- Drizzle with honey and/or stud with dried fruit, if desired, and top with a generous sprinkling of the quinoa and walnuts.