Greek yogurt, quinoa and berry bowl

Ingredients

For 1 serving

• Nonfat Greek yogurt200 g
• Quinoa30 g
• Blueberries60 g
• Raspberries60 g
• Honey1 teaspoon
• Sunflower seeds10 g

Contains: lactose,

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under running water; put it in a small pan with a little more than twice its weight in water, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed and the grains show their little spiral tails.
2. Fluff it with a fork and spread it on a plate until cold.
3. Meanwhile gently rinse the blueberries and raspberries and dry them on kitchen paper.
4. Spoon the Greek yoghurt into a bowl, add the quinoa and top with the berries, sunflower seeds and a drizzle of honey.