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tropical quinoa breakfast bowl

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.
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Ingredients Method

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

Method
 

  1. First, combine quinoa with the mint, and place in a bowl.
  2. Next, combine the yogurt with the lime zest and add that to the bowl.
  3. op with the fruit and nuts, and enjoy!