Quinoa Parfait with Fruit, Lemon Cream and Almond Chocolate Crumble
Don’t you love a pretty parfait especially a fresh one loaded with fruit and cream? The varieties to creating one are endless and this is just one version among many but hope it inspires you.
For the bulk of the parfait, I chose to use quinoa instead of granola because I wanted something more filling and packed with protein. For the yogurt, I made a lemon cashew cream, the one I used for my carrot cake, it’s thick and delicious and compliments well with all the other goodness.
Blueberries were crushed in the processor for a purple swirl and of course, for blueberry taste.
Enjoy, and play with different fruits or even roasting them as they become sweeter and the juices that flow from them will be an excellent addition.
Makes 4 – 8 oz servings
½ cup quinoa with ¾ water
½ tsp ground cinnamon
Pinch sea salt
Cherries pitted and sliced
Sliced banana or strawberry
Method for Quinoa
Rinse quinoa under running water. Transfer to small pot add the water, sea salt, cinnamon and bring to a boil, simmer on very low heat covered for 14 minutes or until water is absorbed. Remove from heat and fluff with fork. Keep covered another 30 minutes off heat to fluff even more. Transfer to a bowl and let cool
Almond Chocolate Crumble
½ cup raw almonds
½ cup unsweetened shredded coconut
Pinch sea salt
2 oz 70 % chocolate chopped
1 tbsp pure maple syrup
Method Almond Crumble
Add all to blender except maple syrup until crumbly then add the maple syrup.
Keep left overs stored in the fridge
Cashew Lemon Cream
1 cup raw cashews soaked one hour or longer
1 cup coconut milk full fat from can
1 tbsp + 2 tsp fresh lemon juice
1 tsp pure vanilla extract
2 tbsp pure maple syrup
Method for Cream
1. Drain the soaked cashews add to blender with the coconut milk, lemon juice, maple syrup, vanilla extract and blend on high until creamy. Place in fridge for couple hours to cool and firm up
Cream on bottom, crumble, fruit, quinoa, cream and more fruit and crumble