Last spring, I went to a blogger event at Grange in Sacramento. We went to the farmers’ market across the street, bought ingredients, went back to the restaurant, and the chef made us an incredible lunch with our purchases. I loved everything about it. It was during peak strawberry season, and the pastry chef took the strawberries that we brought to her and made a tart. The interesting thing about it was that she roasted the strawberries first. I had never had strawberries cooked like that before, and it was love at first sight. Something amazing happens when they are roasted. The berries develop a very rich flavor and make an incredible syrup. The pastry chef put them in a tart shell that served it with a touch of whipped cream.
I was working over the weekend and found myself with some extra strawberries. In Kansas, we are not getting great strawberries yet, and I hate to buy things out of season, but they were for a freelance job, so I had to buy them. I needed to use them quickly too. I decided to try my hand at roasting them, and it was the perfect solution for an off season strawberry. The hot oven does something magical to these, it brings out their sweetness. They are perfection on their own, but I had some extra quinoa and after seeing a post from my friend Hannah, I decided to make a breakfast quinoa. I was late to the party when it came to quinoa. I don’t know what took me so long to try it, but now I am in love. I am not a huge breakfast eater, but like the idea of eating something like this to make a Monday feel a little more special. It took no extra effort on my part, just a look around my fridge. Leftover plain quinoa, Greek yogurt, sliced almonds, and a little orange zest were all it took to make this beautiful breakfast.
Clean and slice strawberries. I like mine in good size chunks, otherwise the strawberries fall apart. Sprinkle with sugar. I like raw sugar here, but you can use regular white sugar or even brown sugar.