Crushed Blueberry, Quinoa and Coconut Parfait
A great way to start the day!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
1 C (250 ml) quinoa
½ C (125 ml) Greek yoghurt
¼ C (60 ml) apple juice
1/2 C (125 g) sugar
1 C (250 ml) coconut cream
3 Tbsp (45 ml) pumpkin seeds
3 Tbsp (45 ml) desiccated coconut, lightly toasted for garnish
Preparation 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 into serving glasses to reach halfway up each glass, top with a few pumpkin and sunflower seeds and a spoonful of whipped coconut cream.
Drizzle with a generous amount of blueberry coulis and garnish with a dusting of toasted coconut.