Heat quinoa in a frying pan coveredwith the oil at low temperature until it pops. After 1 to 2 min, add 1/3 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. Sprinkle the cooled quinoa on top.
Info: 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 leaf salad with a ball of vanilla ice cream.
Preparation Tip:
For the fruit salad with crispy quinoa, use fruit from the seasonal supply!
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