Ingredients for Quinoa:
1 Cup Quinoa - Washed
2 Cups Vanilla Almond Milk
1/4 Cups Unsweetened Coconut - Medium or Finely Shredded
2 Tablespoons Maple Syrup
1 Tablespoon Chia Seeds
1/2 teaspoon Vanilla Extract
Ingredients for Roasted Figs:
8-9 Fresh Black Mission Figs
1 Tablespoons Maple Syrup
1/2 teaspoon Vanilla Extract
A Few Sprinkles of Ground Cinnamon
Ingredients for Yogurt Layer:
6 Tablespoons Plain Greek Yogurt - 2 Tablespoons each parfait
1/4 Cup Raw Almonds - Chopped - Divided between the parfaits
1 Tablespoon Maple Syrup or Sweetener - Optional - The figs are already very sweet by themselves
1 Cup Quinoa - Washed
2 Cups Vanilla Almond Milk
1/4 Cups Unsweetened Coconut - Medium or Finely Shredded
2 Tablespoons Maple Syrup
1 Tablespoon Chia Seeds
1/2 teaspoon Vanilla Extract
Ingredients for Roasted Figs:
8-9 Fresh Black Mission Figs
1 Tablespoons Maple Syrup
1/2 teaspoon Vanilla Extract
A Few Sprinkles of Ground Cinnamon
Ingredients for Yogurt Layer:
6 Tablespoons Plain Greek Yogurt - 2 Tablespoons each parfait
1/4 Cup Raw Almonds - Chopped - Divided between the parfaits
1 Tablespoon Maple Syrup or Sweetener - Optional - The figs are already very sweet by themselves
Directions for the Quinoa:
Rinse the quinoa in a fine mesh strainer under water for a minute or so. In a medium sized pot over medium-high heat, whisk the washed quinoa, almond milk, coconut, chia seeds, vanilla extract and the 2 tablespoons of maple syrup together. Bring the quinoa mixture to a boil, turn down the heat, cover and simmer, for 20-25 minutes, stirring occasionally. The quinoa will be done when it can be fluffed like rice with a fork and the almond milk is absorbed.
Directions for the Roasted Figs:
Trim the stems and cut each fig in half. Toss the figs gently in a mixture of maple syrup, vanilla extract and cinnamon. Place on a baking sheet lined with parchment paper and roast in a pre-heated oven at 400 for 15 minutes, until softened.
To assemble the Parfaits:
Place the quinoa on the bottom of a clear glass, then spoon around 2 tablespoons of plain Greek yogurt on top. For the next layer, sprinkle the chopped almonds over the Greek yogurt. Lastly, spoon a few roasted figs on the very top. Repeat for each glass. Enjoy!
Rinse the quinoa in a fine mesh strainer under water for a minute or so. In a medium sized pot over medium-high heat, whisk the washed quinoa, almond milk, coconut, chia seeds, vanilla extract and the 2 tablespoons of maple syrup together. Bring the quinoa mixture to a boil, turn down the heat, cover and simmer, for 20-25 minutes, stirring occasionally. The quinoa will be done when it can be fluffed like rice with a fork and the almond milk is absorbed.
Directions for the Roasted Figs:
Trim the stems and cut each fig in half. Toss the figs gently in a mixture of maple syrup, vanilla extract and cinnamon. Place on a baking sheet lined with parchment paper and roast in a pre-heated oven at 400 for 15 minutes, until softened.
To assemble the Parfaits:
Place the quinoa on the bottom of a clear glass, then spoon around 2 tablespoons of plain Greek yogurt on top. For the next layer, sprinkle the chopped almonds over the Greek yogurt. Lastly, spoon a few roasted figs on the very top. Repeat for each glass. Enjoy!
Makes 3 to 4 Quinoa and Roasted Fig Parfaits