Vanilla Yogurt Bowls with Honey Puffed Quinoa, Pomegranate and Mint

Name: Vanilla Yogurt Bowls with Honey Puffed Quinoa, Pomegranate and Mint
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 3 cups (90 g) puffed quinoa; 3 tbsp unsalted butter, melted; 3 tbsp (45 ml) honey; 3 cups (750 ml) 0% vanilla Greek yogurt; % vanilla Greek yogurt 1 cup (170 g) pomegranate seeds; ½ cup (65 g) roasted pistachios, chopped; 2 tbsp small mint leaves

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Preparation 10 MIN

Cooking 8 MIN
Servings 4

Ingredients
Preparation

Ingredients

Honey Puffed Quinoa

3 cups (90 g) puffed quinoa
3 tbsp unsalted butter, melted
3 tbsp (45 ml) honey

Toppings

3 cups (750 ml) 0% vanilla Greek yogurt
% vanilla Greek yogurt 1 cup (170 g) pomegranate seeds
½ cup (65 g) roasted pistachios, chopped
2 tbsp small mint leaves

Preparation

Honey Puffed Quinoa

With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine all of the ingredients. Spread out on the baking sheet.
Bake for 8 to 10 minutes or until the mixture is golden, stirring halfway through. Let cool completely.

Assembly

Divide the yogurt among four bowls. Top with the puffed quinoa, pomegranate and pistachios. Sprinkle with the mint leaves.

Note

The puffed quinoa will keep for 1 week in an airtight container at room temperature.

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