High-protein quinoa makes a delicious topping that keeps well. Here, the toasted grain gives crunch to yogurt and fruit. You could also add a few tablespoons to your favorite cereal for added texture.

　　

Ingredients

Serves 4

　　1 cup quinoa, rinsed and drained

　　1 tablespoon agave syrup

　　1 tablespoon neutral-tasting oil, such as canola or safflower

　　4 cups plain Greek-style yogurt (2 percent)

　　2 cups mixed fresh fruit, such as berries and cut-up peaches or mango

　　

Step 1

Preheat oven to 375°F. Mix quinoa with syrup and oil; spread in an even layer on a rimmed baking sheet. Bake until crisp, stirring occasionally, 10 to 12 minutes. Transfer to a plate, and let cool before serving. Store quinoa crunch in an airtight container at room temperature for up to 4 weeks.

　　

Step 2

To serve, divide yogurt among four bowls, and top each with fruit and 2 tablespoons quinoa crunch.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 397g

　　

Step 5

Saturated: 3.5g

　　

Step 6

Unsaturated Fat: 5g

　　

Step 7

Cholesterol: 15mg

　　

Step 8

Carbohydrates: 53g

　　

Step 9

Protein: 25g

　　

Step 10

Sodium: 89mg

　　

Step 11

Fiber: 3g

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