Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 3


3-4 tablespoons of quinoa (see below for paleo, grain-free option)

240g coconut yoghurt

150-200g fresh cherries (of various colours if possible)

1 baby fennel

a handful of fresh red currants

a drizzle of maple syrup

3-6 edible flowers to decorate (optional)


Heat a small pot over a medium-high heat until very hot. Add the quinoa, turn the heat down to medium, cover the pot and shake it. This way the quinoa will pop like popcorn (you can even hear it) without burning or sticking to the bottom of the pot. The quinoa should be ready within 5 minutes and when it is just remove it from the heat to stop the cooking process. Set aside in a little bowl.

Distribute the coconut yoghurt evenly. Wash the fennel, slice thinly with a mandolin and distribute on the 3 plates. Wash the fruit, slice some of the cherries and distribute evenly on the plates. Drizzle with maple syrup and top with edible flowers and the popped quinoa. DONE!

Tip 1: If you want to keep this grain-free, paleo and raw then replace the quinoa with black sesame seeds for crunch. 

Tip 2: I kept the red currants on their branch for visual effect but for ease, serve them removed from their little branch.

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