Ingredients
The following ingredients have 4 Servings
- Gingered Maple Syrup
- 1/2 cup pure maple syrup
- 1 teaspoon peeled, grated ginger root (from a 2-inch piece)
- Toasted Coconut Quinoa
- 1/2 cup uncooked quinoa, rinsed in a fine mesh strainer, drained
- 1/2 cup sliced almonds
- 6 tablespoons unsweetened shredded coconut
- 1/4 teaspoon kosher salt
- Parfait
- 24 ounces plain yogurt (your favorite)
- 2-3 cups mixed berries or your favorite fruits, washed and cut into bite-sized pieces
- Toasted coconut quinoa (see recipe below)
- Gingered maple syrup (see recipe below)
Instruction
- In a small saucepan bring maple syrup and ginger to a boil. Remove from heat and stir. Set aside to cool. (can be kept in an air-tight container in the fridge for up to 3 days)
- Heat a large skillet over medium heat. Add the rinsed quinoa (don't worry if it's damp. The water will evaporate) and cook, stirring and tossing with a spatula, for a minute or so, to evaporate the excess water. Add nuts and coconut. Cook, stirring constantly, for 5-7 minutes more, or until quinoa is a making frequent popping sounds and becomes toasted and golden brown. (lower the heat a bit, if need be, to avoid burning) Spread toasted quinoa mixture out on a plate to cool, sprinkle with salt and toss to mix.
- When the syrup & toasted quinoa have cooled, about 15 minutes, assemble the parfaits: Using bowls or parfait glasses, make alternate layers of yogurt, quinoa, fruit, syrup. Repeat. Top with a light sprinkling of quinoa.
