Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Yield: 1 cup roasted stawberries and 1 1/2 cups crispy quinoa
  • For the strawberries:
  • 16 ounces strawberries, hulled and halved or quartered, depending on size
  • 1 tablespoon runny honey
  • A pinch of kosher salt
  • For the crunchy quinoa:
  • 1 cup (6 1/2 ounces) uncooked sprouted quinoa
  • 1/2 cup (1 3/4 ounces) raw sliced almonds
  • 1/4 cup (1 1/4 ounces) raw sesame seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon neutral oil, such as rice bran or sunflower
  • 1/4 teaspoon kosher salt
  • For the yogurt bowl:
  • Greek yogurt
  • Roasted strawberries
  • Crunchy quinoa
  • Runny honey, for drizzling
  1. Roast the strawberries: Preheat your oven to 350°F. Line a half-sheet pan with parchment.
  2. In a medium mixing bowl, gently toss together the strawberries, honey, and salt.
  3. Spread out on the prepped sheet pan in one layer. Bake for about 40 minutes, or until the berries are deep-dark red, tender, and the juices have begun to thicken.
  4. Make the crispy quinoa: Add the quinoa to a fine mesh strainer, rinse thoroughly and turn out onto a clean dish towel to dry.
  5. Once the quinoa is dry, add to a medium mixing bowl along with the almonds, sesame seeds, maple syrup, oil, and salt. Stir to combine.
  6. Spread out in one even layer on a quarter-sheet pan. Bake at 350°F for 25-30 minutes, or until deeply-golden and crisp. (Stir after 15 minutes, and every 5 minutes after, so as to ensure even browning, and also to keep an eye on things, as it will go from not-quite-toasted to burnt rapidly.)
  7. For large clusters, cool completely on the pan before stirring. For a more pebbly texture, stir immediately after removing from the oven. Either way, some of the quinoa may stick to the pan; a flat-sided wooden spatula makes easy work of scraping it up.
  8. Make a yogurt bowl: Spread some Greek yogurt in a bowl, top with roasted strawberries, crispy quinoa, and drizzle with honey.
Here (and really, in general), I highly recommend using sprouted quinoa, as it's easier to digest than quinoa that hasn't been sprouted. This is particularly advantageous for this recipe as the quinoa isn't cooked to the same degree as it is when boiled.
Recipe by A Modest Feast at