Fruit bowl served on quinoa and almond butter-maple syrup yogurt, garnished with caramelized pecans
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Fruit bowl served on quinoa and almond butter-maple syrup yogurt, garnished with caramelized pecans
Categorized as breakfast bowl. Bowl is drizzled with maple syrup, garnished with caramelized pecans, assorted nuts, chia and roasted sesame seeds, maple syrup and fresh mint, a combination that burst with flavors!
Fruit bowl served on quinoa and almond butter-maple syrup yogurt, garnished with caramelized pecans
Prep time: 10 minutes |
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Cooking time: No cooking required |
Servings or yield: 2 |
Difficulty level: Easy |
Base |
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1cup (1/2 cup per serving) of cooked and chilled quinoa |
Fruits |
8 sliced strawberries |
2 handfuls of blueberries |
1 slice of pineapple cut into pieces |
½ mango cut into cubes |
1 kiwi sliced into slices |
Almond butter and maple syrup Yogurt |
1 ½ cup plain yogurt (¾ cup per serving) |
2 tablespoons maple syrup |
2 tablespoons of almond butter |
Maple syrup caramelized pecans |
1 handful of pecans |
2 tbsp. maple syrup |
Garnish |
1 tbsp of toasted sesame seeds, divided |
1 tablespoon of seeds or hemp, divided |
4 to 5 mint leaves, minced to serve |
2 tbsp. puffed quinoa, divided |
2 tbsp. maple syrup, divided |
Preparation
For caramelized pecans, place ingredients in a small skillet. Heat over high heat, stirring constantly for 4 to 5 minutes or until the pecans are golden brown. Let cool. Roughly crush pecans with a mortar or with your fingers, set aside. For yogurt, put all ingredients in a bowl and mix well. Arrange bowls with quinoa and yogurt mixture in equal parts. Add the fresh fruits in equal parts. Add the caramelized pecans and garnishes, serve and enjoy.