Roasted Quinoa and Fruit

Photo: Down to Earth Recipes
If using dried fruit, this quinoa mixture can be kept in an airtight container for about a week.
Yield
4 Servings
Gluten-Free
Soy-Free
Breakfast
Snacks
Ingredients
  • 1 cup quinoa, rinsed and drained
  • 1 Tablespoon maple syrup or agave nectar
  • 1 Tablespoon coconut oil
  • 1-2 Tablespoons pistachios
  • 1-2 Tablespoons pumpkin seeds
  • 2 cups fresh or dried fruit of your choice
  • 4 cups Greek yogurt
Instructions
  1. Preheat oven to 375°.
  2. Combine quinoa, syrup and coconut oil in a large bowl. Toss until quinoa is completely coated.
  3. Spread quinoa mixture evenly on a foil-lined baking sheet.
  4. Bake until crisp, about 12-15 minutes, stirring occasionally.
  5. While quinoa is roasting, coarsely chop pistachios. Set aside.
  6. Toast pumpkin seeds in a dry skillet for about 2-3 minutes. Shake the pan occasionally, watching carefully to ensure that the seeds don’t burn. Set aside with the pistachios.
  7. Cut fruit into bite-sized pieces.
  8. Remove quinoa mixture from oven and let cool.
  9. Divide Greek yogurt evenly among serving bowls. Top with quinoa, pistachios, pumpkin seeds and fruit. Enjoy!