Crushed Blueberry, Quinoa and Coconut Parfait
¼ C (60 ml) oats
½ C (125 ml) Greek Yoghurt
¼ C (60 ml) apple juice
1 C (250 ml) frozen blueberries
1/2 C (125 g) sugar
1 C (250 ml) coconut cream
3 Tbsp (45 ml) sunflower seeds
3 Tbsp (45 ml) pumpkin seeds
3 Tbsp (45 ml) desiccated coconut, lightly toasted for garnish
Type of dish
Snacks
Occasion, extravagance & level of difficulty
Fast cooking
Can be prepared in advance
special occassions
Simple recipes
Cooking appliance
Induction Hob
Bread, cakes and pastries
Hearty Food
Flavour
Sweet&Sour
30-minute quick meals
Type of ingredient
Fruit
Breakfast
Dairy
Vegetarian
Recipe for
4 People
Temperate range
Cold
PreparationPreparation the day before
Cook the quinoa according to packet instructions and leave to cool completely.
Place the cooked quinoa and oats into a glass bowl and stir through the yoghurt and apple juice. Cover and set aside in fridge to soak overnight.
Place the frozen blueberries and sugar into a saucepan and simmer gently for about 15 minutes or until reduced and syrupy. Set aside to cool.
Open the tin of coconut cream and leave in the fridge overnight to thicken completely.
On the day
Place the thickened coconut cream into a glass bowl, discarding any watery liquid that may have separated. Whip using an electric beater until stiff peaks form. Set aside.
Spoon the quinoa halfway into serving glasses, top with a few pumpkin and sunflower seeds and a spoon full of whipped coconut cream.
Drizzle with a generous amount of blueberry coulis and garnish with a dusting of toasted coconut.
Serve immediately.
Preparation time: 30 minutes overnight soaking
Cook the quinoa according to packet instructions and leave to cool completely.
Place the cooked quinoa and oats into a glass bowl and stir through the yoghurt and apple juice. Cover and set aside in fridge to soak overnight.
Place the frozen blueberries and sugar into a saucepan and simmer gently for about 15 minutes or until reduced and syrupy. Set aside to cool.
Open the tin of coconut cream and leave in the fridge overnight to thicken completely.
On the day
Place the thickened coconut cream into a glass bowl, discarding any watery liquid that may have separated. Whip using an electric beater until stiff peaks form. Set aside.
Spoon the quinoa halfway into serving glasses, top with a few pumpkin and sunflower seeds and a spoon full of whipped coconut cream.
Drizzle with a generous amount of blueberry coulis and garnish with a dusting of toasted coconut.
Serve immediately.
Preparation time: 30 minutes overnight soaking