Honey Puffed Quinoa
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine all of the ingredients. Spread out on the baking sheet.
- Bake for 8 to 10 minutes or until the mixture is golden, stirring halfway through. Let cool completely.
- Divide the yogurt among four bowls. Top with the puffed quinoa, pomegranate and pistachios. Sprinkle with the mint leaves.
The puffed quinoa will keep for 1 week in an airtight container at room temperature.