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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
Method
- Preheat oven to 375F.
- 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.
- To serve, divide yogurt among four bowls, and top each with fruit and 2 tablespoons quinoa crunch.
- (Per Serving)
- Calories: 397g
- Saturated: 3.5g
- Unsaturated Fat: 5g
- Cholesterol: 15mg
- Carbohydrates: 53g
- Protein: 25g
- Sodium: 89mg
- Fiber: 3g
