Recipe
Breakfast
Quinoa Fruit Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. water | ||
| ½ c. uncooked pre-washed quinoa | ||
| 1 peach, pitted and diced | ||
| 1 c. raspberries, coarsely chopped | ||
| 1 (6 oz) container Hy-Vee low-fat vanilla yogurt |
Directions
- Bring water to a boil in a medium saucepan. Add quinoa and reduce heat. Cover and simmer for about 15 minutes or until quinoa has become translucent and the spiral-like germ becomes visible.
- Stir fruit and yogurt into cooked quinoa.
- If you wish to serve warm, continue heating mixture over medium heat for 3 more minutes, stirring occasionally. If you wish to serve cold, remove promptly and refrigerate until serving time.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 5mg
- Sodium: 35mg
- Total Carbohydrates: 30g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 8%