Fit Foodie Finds

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Serving size 4
Total Time

Don’t like apricots? Give this a try with nectarines, peaches, pears, etc.


4 apricots2 Tbsp honey4 cup vanilla Greek yogurt 1 cup quinoa, uncooked (+ 2 cups water) Raspberries


  1. First, place 1 cup of quinoa and 2 cups of water in a medium size pot. Bring to a boil. Then, reduce to low and cover. Let simmer for about 15 minutes or until all water is evaporated. Place in a tupperware and let chill.
  2. Then, preheat grill to around 400 degrees F.
  3. Wash and pat dry apricots. Then slice down the middle and remove pit.
  4. Place a piece of tin foil on grill and spray with non-stick cooking spray (such as coconut oil spray). Place apricots on grill face down and cover. Let cook for about 5 minutes. I suggest checking after 5 minutes to see how intense the grill marks are. You may need to let them stay on a little longer.
  5. Drizzle apricots with honey, and thinly slice.
  6. Then, in a glass, layer grilled apricots with Greek yogurt, cooked quinoa, and raspberries. Repeat 3 more times.

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Tags: Contributor, Breakfast, Brunch, Vegetarian, Yogurt, Quinoa, Fruit, Raspberry

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