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!
Ingredients
Base
1cup (1/2 cup per serving) of cooked and chilled quinoa
Fruits
8 sliced strawberries
2 handfuls of blueberries
1 slice of pineapple cut into pieces
½ mango cut into cubes
1 kiwi sliced into slices
Almond butter and maple syrup Yogurt
1 ½ cup plain yogurt (¾ cup per serving)
2 tbsp. Balsamumm Bianco *View product
2 tbsp. of almond butter
Balsamumm caramelized pecans
1 handful of pecans
2 tbsp. Balsamumm Bianco *View product
Garnish
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
Preparation
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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