Yogurt with puffed quinoa, pomegranate, pecans and apple

Preparation

Grate the large apples. Approx half a pomegranate the pomegranate seeds.

Method

1. 1 Pre-heat the oven to 180°C.
2. 2 Roast the pecans in the oven for approximately five minutes until they become aromatic and leave aside to cool.
3. 3 Puff the quinoa in a heavy-based pan or pot with a lid
4. 4 Heat your pan over a medium heat
5. 5 When hot, add the quinoa in single layer and cover
6. 6 As the quinoa pops, shake the pan to ensure the cooking is even and it does not burn.
7. 7 Continue cooking for a couple of minutes until you don’t hear any more popping
8. 8 Leave to cool.
9. 9 Divide the yoghurt between four breakfast bowls
10. 10 Sprinkle over the puffed quinoa, pecans, pomegranate seeds, grated apple and a swirl of honey.