Breakfast Quinoa with Fruit Salad and Pumpkin Flax Granola

Packed with fibre, this satisfying breakfast bowl is a nutritious way to keep you fueled all morning long.

  • 6 servings
  • 10 mins prep, 20 mins cook 30 mins total

Ingredients:

  • 1 cup apple juice
  • 1 cup water
  • 1 cup quinoa
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 kiwi, peeled and chopped
  • ½ cup chopped pineapple
  • ½ cup chopped strawberries
  • ½ cup halved red grapes
  • 1 cup Nature’s Path Pumpkin Seed + Flax Granola
  • 2 tbsp each chopped almonds, pecans and hazelnuts
  • ⅓ cup Greek yogurt
  • 1 tbsp honey

Directions:

  1. Bring apple juice and water to boil. Stir in quinoa, brown sugar and cinnamon.
  2. Reduce heat to low; cover and simmer for about 14 minutes or until liquid is absorbed and quinoa is tender.
  3. Cover and let stand for 5 minutes. Fluff with fork.
  4. Meanwhile, toss together kiwi, pineapple, strawberries and grapes. Stir together granola, almonds, pecans and hazelnuts.
  5. Stir yogurt with honey.
  6. Divide quinoa among 4 shallow bowls.
  7. Top with fruit; sprinkle evenly with granola mixture.
  8. Top with dollop of honey yogurt.

Tip: Change up the combination of nuts: try walnuts, pistachios and cashews.