Fruit Bowls with Quinoa & Almond-Maple Yogurt

Notes Gourmandes
Oct 11, 2020
1 min read

Updated: Aug 21

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

A colorful and energizing breakfast: fresh fruits served on a base of quinoa and creamy almond-maple yogurt. Topped with Balsamumm caramelized pecans, assorted nuts, crunchy seeds, and fresh mint — a true burst of flavor in every spoonful!

Ingredients

Base

1 cup cooked and chilled quinoa (½ cup per bowl)

Fruits

8 sliced strawberries
2 handfuls blueberries
1 pineapple slice, diced
½ mango, cubed
1 kiwi, sliced

Almond-Maple Yogurt

1 ½ cups plain yogurt (¾ cup per bowl)
2 tbsp. Balsamumm Bianco
2 tbsp. almond butter

Balsamumm Caramelized Pecans

1 handful pecans
2 tbsp. Balsamumm Bianco

Toppings

1 tbsp. toasted sesame seeds, divided
1 tbsp. hemp or other seeds, divided
2 tbsp. puffed quinoa, divided
2 tbsp. maple syrup, divided
4–5 fresh mint leaves, chopped

Preparation

Caramelized pecans: place pecans and Balsamumm in a small skillet. Heat over high heat, stirring constantly, for 4 to 5 minutes until golden brown. Let cool, then crush roughly.

Yogurt: mix yogurt, Balsamumm, and almond butter in a bowl until smooth.

Assemble: divide quinoa and yogurt between two bowls. Top with fresh fruits. Sprinkle with caramelized pecans and toppings (sesame, hemp, puffed quinoa, maple syrup, mint).