Fruit bowls served on quinoa and almond butter-maple syrup yogurt, garnished with caramelized pecans

Preparation: 10 min. / Cooking: none / Servings: 2
 

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!

1cup (1/2 cup per serving) of cooked and chilled quinoa

8 sliced strawberries

2 handfuls of blueberries

1 slice of pineapple cut into pieces

½ mango cut into cubes

1 kiwi sliced into slices

1 ½ cup plain yogurt (¾ cup per serving)

2 tbsp. Balsamumm Bianco *View product

2 tbsp. of almond butter

1 handful of pecans

2 tbsp. Balsamumm Bianco *View product

1 tbsp. of toasted sesame seeds, divided

1 tbsp. of seeds or hemp, divided

4 to 5 mint leaves, minced to serve

2 tbsp. puffed quinoa, divided

2 tbsp. maple syrup, divided

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.

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