Treat mum to breakfast in bed, this Mother's Day.


  • 1 cup Macro white quinoa, rinsed

  • 125g punnet blueberries

  • 250g punnet strawberries, hulled and sliced thickly

  • 3 figs, quartered

  • 2 kiwi fruit, peeled and cut into wedges

  • ½ cup fresh mint leaves, torn, optional

  • Woolworths Select Greek yoghurt, to serve

  • 1 lime, juiced, for dressing

  • 2­-3 tbs Woolworths Select honey, for dressing


  • 1.

    Combine quinoa and 2 cups water in a medium saucepan and bring to a boil over medium heat. Cover with a lid and reduce heat to low. Simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Cool to room temperature.

  • 2.

    For dressing, whisk lime juice and honey in a large bowl until combined. Add fruit, quinoa and mint, stir gently to combine.

  • 3.

    Serve quinoa salad and breakfast fruits with Greek yoghurt.

  • Tips:

  • 1.

    This recipe also works well with red and mixed quinoa.

  • 2.

    Try adding some sliced almonds to the quinoa just before serving.

  • 3.

    This recipe works well with all types of fresh seasonal breakfast fruits, such as banana, tamarillo, plums, mango, peach or nectarines.

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