High-protein quinoa makes a delicious topping that keeps well. Here, the toasted grain gives crunch to yogurt and fruit. You could also add a few tablespoons to your favorite cereal for added texture.
Recipe information
Yield
Serves 4
Ingredients
1 cup quinoa, rinsed and drained
1 tablespoon agave syrup
1 tablespoon neutral-tasting oil, such as canola or safflower
4 cups plain Greek-style yogurt (2 percent)
2 cups mixed fresh fruit, such as berries and cut-up peaches or mango
Preparation
Step 1
Preheat oven to 375°F. Mix quinoa with syrup and oil; spread in an even layer on a rimmed baking sheet. Bake until crisp, stirring occasionally, 10 to 12 minutes. Transfer to a plate, and let cool before serving. Store quinoa crunch in an airtight container at room temperature for up to 4 weeks.
Step 2
To serve, divide yogurt among four bowls, and top each with fruit and 2 tablespoons quinoa crunch.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 397g
Step 5
Saturated: 3.5g
Step 6
Unsaturated Fat: 5g
Step 7
Cholesterol: 15mg
Step 8
Carbohydrates: 53g
Step 9
Protein: 25g
Step 10
Sodium: 89mg
Step 11
Fiber: 3g
