Greek yoghurt breakfast bowls with toasted quinoa

Serves 2
300g Greek yoghurt
3 tbsp quinoa
2 tbsp sliced almonds
6 dried apricots, roughly chopped
2 small bananas, chopped
Sea salt



  1. Place the quinoa into a medium pan and toast over a medium-low heat for 3-5 minutes, until the quinoa begins to pop. Remove from the heat and transfer to a bowl to cool.
  2. Add the sliced almonds to the same pan and toast over low heat for 2-3 minutes, moving around the pan constantly. Transfer to a bowl to cool.
  3. Add the yoghurt to serving bowls. Top with toasted quinoa, almonds, chopped apricots and banana. Drizzle with honey and a small sprinkle of flaky sea salt.

Nutritional information:

Per serving: 448kcals, 19.2g fat (9.3g saturated), 61.5g carbs, 37.4g sugars, 12.7g protein, 6.5g fibre, 1.045g sodium