Fruit Salad with Crunchy Quinoa

For pregnant women and nursing mothers: Hearty muesli

Quinoa, cereal-like grains from Central America, are exceptionally valuable due to their high levels of egg white, iron and calcium. They are tiny and have a distinctly mild taste. Similar to hominy, you can “pop” them. Be careful not to let them get too dark, though. For dessert, you can also top the leafy salad with a ball of vanilla ice cream.

Heat the quinoa in a frying pan, covered, with the oil over low heat until it pops. After 1 to 2 min, add a third of the maple syrup and toast briefly, pour onto a cold board and spread. Stir buttermilk with remaining syrup, pour into a bowl. Rinse fruit, clean berries, cut apricots into wedges. Spread both evenly in the buttermilk. Then sprinkle the cooled quinoa on top.

You can also make excellent ice cream with the popped quinoa: Freeze a quart of buttermilk. Take it out of the freezer and mix it with 50 g of honey and 1 pinch of vanilla powder until creamy. Whip 0.2 liters of whipped cream and quickly fold it into the buttermilk. Finally, stir in the cooled quinoa – prepared as described above – and freeze in the freezer for at least 6 hours. Place in the refrigerator for 30 minutes before eating. Serve with fresh fruit or whipped cream, if desired.

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