½ cup Quinoa
3/4 cup grain free Muesli (I like Bob’s Red Mill)
1 cup Yogurt of choice (non-dairy, low or full fat Greek)
Large pinch ground cinnamon
Pinch sea salt, to taste
1. Cook the quinoa according to package directions. Remove from heat and fluff with a fork, cover and set aside for 5 minutes.
2. In shallow bowls, divide the quinoa and drizzle with the yogurt. Top with the muesli. Add a large pinch of cinnamon to each bowl and a small pinch of sea salt, to taste.
3. Serve immediately.
Adapted from Amie Valpone