Quinoa Crunch with Seasonal Fruit and Yogurt

• 1 cup quinoa, rinsed and drained
• 1 tablespoon agave syrup
• 1 tablespoon neutral-tasting oil, such as canola or safflower
• 4 cups plain Greek-style yogurt (2 percent)
• 2 cups mixed fresh fruit, such as berries and cut-up peaches or mango

1. Preheat oven to 375F.
2. Mix quinoa with syrup and oil; spread in an even layer on a rimmed baking sheet.
3. Bake until crisp, stirring occasionally, 10 to 12 minutes.
4. Transfer to a plate, and let cool before serving.
5. Store quinoa crunch in an airtight container at room temperature for up to 4 weeks.
6. To serve, divide yogurt among four bowls, and top each with fruit and 2 tablespoons quinoa crunch.
7. (Per Serving)
8. Calories: 397g
9. Saturated: 3.5g
10. Unsaturated Fat: 5g
11. Cholesterol: 15mg
12. Carbohydrates: 53g
13. Protein: 25g
14. Sodium: 89mg
15. Fiber: 3g

quinoa, syrup, neutraltasting oil, yogurt, peaches

Taken from www.epicurious.com/recipes/food/views/quinoa-crunch-with-seasonal-fruit-and-yogurt-394187 (may not work)