2 cups plain Greek yogurt (I use 2 percent, but you can use any kind you like)
1 tablespoon honey
Finely grated zest of 1/2 lime
1 cup cooked quinoa, cooled
8 large strawberries, diced
2 kiwi fruit, peeled and diced
Whisk together the yogurt, honey and lime zest in a small bowl.
Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.