Tropical Quinoa Bowl with Yogurt and Mint
This tropical quinoa breakfast bowl is made complete with fresh seasonal summer fruit, mint, lime and creamy yogurt.
Ingredients
- 4 oz cooked quinoa (I prefer a 1 cup quinoa to 1.5 cup water ratio when cooking)
- 4 oz almond yogurt (or your favorite yogurt)
- 6 oz diced pineapple, kiwi or other tropical fruit
- .5 oz pistachios or macadamia nuts
- 3 leaves mint, julienned
- zest of 1/2 lime
Instructions
- First, combine quinoa with the mint, and place in a bowl.
- Next, combine the yogurt with the lime zest and add that to the bowl.
- op with the fruit and nuts, and enjoy!