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Recipes

Seasonal Fruit Bowl with Yogurt-Mint Sauce and Toasted Quinoa

Breakfast is the ultimate occasion to showcase locally grown fruit. And the secret to making freshly picked flavours pop? A simple squeeze of lime. Serve drizzled with yogurt mint sauce and topped with toasted quinoa for a burst of brightness, crunch and fibre.
Seasonal Fruit Bowl with Yogurt-Mint Sauce and Toasted Quinoa

Photo, Annie Ferland / Science & Fourchette

In partnership with Activia

Prep: 10 minutes Cooking: 2 to 3 minutes Servings: 1 large bowl

Ingredients

For the fresh fruit bowl

1/4 cup strawberries, halved

1/4 cup fresh raspberries

1/4 cup wild blueberries

1/4 cup cantaloupe, cubed

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Zest of 1 lime

1 tbsp red or white quinoa

For the yogurt mint sauce

1/2 cup Activia plain yogurt

The juice of 1/2 lime

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Fresh mint, chopped (to taste)

Instructions 

For the fruit bowl

1. In a serving bowl, combine strawberries, raspberries, blueberries and cantaloupe. Add the lime zest and set aside.

2. In a small skillet, toast the quinoa for 2 to 3 minutes, or until grains start to pop and release a slight hazelnut aroma. Remove from the heat and set aside.

For the yogurt and mint sauce

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In another bowl, combine the yogurt, lime juice and mint.

To serve

Drizzle the fruit with yogurt sauce and garnish with toasted quinoa.

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