In a small bowl, whisk together the yogurt, honey, and lime zest.
Place 4 small (6-ounce/180-ml) juice glasses on a work surface and put 2 tablespoons of the quinoa in the bottom of each glass. Add 1/4 cup (60 ml) of the yogurt 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.
Recipe courtesy of Katie Lee, Endless Summer Cookbook (Stewart, Tabori & Chang / ABRAMS , May 2015)
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