Jennifer Suhr: Vegan crunchy quinoa, fruit, and yogurt

By Jennifer Suhr at

1/4 quinoa (rinsed)

1⁄4 tablespoon raw agave syrup

1⁄4 tablespoon cold-pressed coconut oil

1 cup vegan yogurt

1⁄2 cup fresh berries


Preheat oven to 375°F.

In a bowl, stir together the quinoa, agave, and oil.

Spread quinoa on a baking sheet and cook for 10 to 12 minutes, stirring occasionally, until crisp.

Remove from oven, stir, and let cool.

Meanwhile, put fruit and yogurt in a serving bowl. Top with crunchy quinoa and serve.