Seasonal Fruit Bowl with Yogurt-Mint Sauce and Toasted Quinoa

Breakfast is the ultimate occasion to showcase locally grown fruit. And the secret to making freshly picked flavours pop? A simple squeeze of lime. Serve drizzled with yogurt mint sauce and topped with toasted quinoa for a burst of brightness, crunch and fibre.

In partnership with Activia

Prep: 10 minutes
Cooking: 2 to 3 minutes
Servings: 1 large bowl


For the fresh fruit bowl

1/4 cup strawberries, halved

1/4 cup fresh raspberries

1/4 cup wild blueberries

1/4 cup cantaloupe, cubed

Zest of 1 lime

1 tbsp red or white quinoa

For the yogurt mint sauce

1/2 cup Activia plain yogurt

The juice of 1/2 lime

Fresh mint, chopped (to taste)


For the fruit bowl

1. In a serving bowl, combine strawberries, raspberries, blueberries and cantaloupe. Add the lime zest and set aside.

2. In a small skillet, toast the quinoa for 2 to 3 minutes, or until grains start to pop and release a slight hazelnut aroma. Remove from the heat and set aside.

For the yogurt and mint sauce

In another bowl, combine the yogurt, lime juice and mint.

To serve

Drizzle the fruit with yogurt sauce and garnish with toasted quinoa.


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