Vanilla Yogurt Bowls with Honey Puffed Quinoa, Pomegranate and Mint
Vanilla Yogurt Bowls with Honey Puffed Quinoa, Pomegranate and Mint
Ingredients
- 3 cups (90 g) puffed quinoa
- 3 tbsp unsalted butter, melted
- 3 tbsp (45 ml) honey
- 3 cups (750 ml) 0% vanilla Greek yogurt
- 1 cup (170 g) pomegranate seeds
- ½ cup (65 g) roasted pistachios, chopped
- 2 tbsp small mint leaves
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine all of the ingredients. Spread out on the baking sheet.
- Bake for 8 to 10 minutes or until the mixture is golden, stirring halfway through. Let cool completely.
Vanilla Yogurt Bowls with Honey Puffed Quinoa, Pomegranate and Mint