Coconut Quinoa Crunch Yogurt Parfait With Gingered Maple Syrup – a delicious recipe with quinoa, almonds, coconut, kosher salt, maple syrup, ginger root. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the syrup: In a small saucepan bring maple syrup and ginger to a boil. Remove from heat and stir. Set aside to cool.
2
Make the topping: Heat a large skillet over medium heat. Add 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. Add nuts and coconut. Cook, stirring frequently, for 7-8 minutes more until quinoa is a making frequent popping sounds and becomes toasted and golden brown. Sprinkle with salt and mix. Spread toasted quinoa mixture out on a plate to cool.
3
Assemble the Parfaits: When the syrup & toasted quinoa have cooled, about 15 minutes, assemble the parfaits: Using two bowls or parfait glasses, make alternate layers of quinoa, yogurt, fruit, syrup. Repeat. Top with a light sprinkling of quinoa. Enjoy!
253
kcal
Calories
13
g
Fat
30
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup uncooked quinoa, rinsed in a fine mesh strainer, drained, 1/2 cup sliced almonds, 4 tablespoons unsweetened shredded coconut, 1/4 teaspoon kosher salt, and more.
Yes, Coconut Quinoa Crunch Yogurt Parfait With Gingered Maple Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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