Spiced Honey Roasted Apricots with Pistachio Yogurt and Minted Quinoa Crunch

Ingredients

• •8 ripe apricots, halved and pitted
• •3 tablespoons honey
• •1 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •2 tablespoons unsalted butter, melted
• •1 cup plain Greek yogurt
• •2 tablespoons powdered sugar (optional)
• •1/4 cup pistachios, chopped
• •1/2 cup quinoa, cooked and cooled
• •1 tablespoon fresh mint, chopped
• •1 tablespoon olive oil
• •1/2 teaspoon sea salt

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Arrange the apricot halves cut-side up on a baking sheet lined with parchment paper.

3. 3

   Drizzle the apricots evenly with honey and sprinkle with cinnamon and cardamom.

4. 4

   Brush the apricots lightly with melted butter.

5. 5

   Roast in the oven for 20–25 minutes until tender and slightly caramelized.

6. 6

   In a small bowl, mix the Greek yogurt with powdered sugar (if desired) for sweetness.

7. 7

   Toast the cooked quinoa in a dry skillet over medium heat for 5–7 minutes until crunchy, stirring frequently.

8. 8

   Mix the toasted quinoa with fresh mint, olive oil, and sea salt in a separate bowl to create the quinoa crunch.

9. 9

   To assemble, spoon the yogurt onto serving plates or bowls.

10. 10

    Top with roasted apricots, sprinkle with chopped pistachios, and finish with the minted quinoa crunch.

11. 11

    Serve warm or at room temperature.