Nutty and delicious tri-color quinoa is paired with cinnamon-spiced Upstate Farms® Greek Nonfat Plain Yogurt, toasted pumpkin seeds seasoned with pumpkin spice, fresh apple slices, cranberries, peaches and toasted puffed amaranth grains. Harvest bowls get topped with a light drizzle of agave syrup.
Ingredients
- 1 cup Upstate Farms® Greek Nonfat Plain Yogurt
- 2 tsp. pumpkin spice
- 1⁄2 cup pumpkin seeds
- 1 tsp. olive oil
- 1⁄2 tbsp. cinnamon
- 1⁄2 cup apples, Granny Smith or Macintosh, sliced
- 1⁄2 cup peaches, sliced
- 1⁄4 cup dried cranberries
- 2 tsp. agave syrup, divided
- 2 cups tri-color quinoa, cooked
- 1⁄4 cup puffed amaranth
Details
- Servings: 4
Directions
- Preheat an oven to 350°F.
- In a small bowl, toss together pumpkin seeds, pumpkin spice and olive oil and toast on a sheet tray for 5 to 7 minutes or until fragrant.
- Meanwhile, combine cinnamon and Upstate Farms® Greek Nonfat Plain Yogurt and set aside.
- Toss together apples, peaches, cranberries and 1 tsp. agave syrup.
- Portion 1⁄2 cup quinoa into each bowl and top with apples, peaches and cranberries. Sprinkle with puffed amaranth and finish with 1 tsp. of agave syrup before serving.
