Quinoa & Berry Crisp

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 10 servings



In saucepan, bring quinoa and 1 cup of water to boil. Reduce heat; cover and simmer until water is absorbed and quinoa is translucent, 12 to 15 minutes. Let cool.

Meanwhile, in 8-inch square baking dish, mix together berries, granulated sugar, orange juice and cornstarch. Set aside.

Preheat oven to 350°F. In bowl, combine cooled quinoa, pecans, brown sugar and butter; sprinkle evenly over berry mixture. Bake until golden and bubbly, 35 to 40 minutes. Let cool for 15 minutes before serving. (Make-ahead: Can be cooled completely, covered and refrigerated for up to 2 days. Reheat before serving.)

Nutritional facts PER SERVING: about

  • Calories 270
  • Total fat 11 g
  • Saturated fat 3 g
  • Cholesterol 10 mg
  • Sodium 35 mg
  • Total carbohydrate 42 g
  • Fibre 4 g
  • Protein 4 g
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Baking & Desserts

Quinoa & Berry Crisp