Description
Toasted quinoa with coconut and almonds is a high protein, naturally gluten free alternative to granola. Easy to prepare and totally delicious! For a special breakfast treat, make a coconut quinoa yogurt parfait with gingered maple syrup and berries - recipe included!
Ingredients
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For The Quinoa Granola
- 1/2 cup uncooked quinoa, rinsed in a fine mesh strainer, drained
- 1/2 cup sliced almonds
- 6 tablespoons unsweetened shredded coconut
- 1/4 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1 teaspoon peeled, grated ginger root (from a 2-inch piece)
- Plain yogurt
- Mixed berries, washed and cut into bite-sized pieces
- Toasted coconut quinoa
- Gingered maple syrup
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Instructions
- Heat a large skillet over medium heat. Add the rinsed 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, to evaporate the excess water. Add nuts and coconut. Cook, stirring constantly, for 5-7 minutes more, or until quinoa is a making frequent popping sounds and becomes toasted and golden brown. (lower the heat a bit, if need be, to avoid burning) Spread toasted quinoa mixture out on a plate to cool, sprinkle with salt and toss to mix.
- To make the gingered maple syrup, bring maple syrup and ginger to a boil in a small saucepan. Remove from heat and stir. Set aside to cool. Syrup can be made ahead and will keep in an air-tight container in the fridge for a week. Bring to room temperature before using.
- To assemble parfaits, use tall parfait glasses and alternate two or 3 layers of yogurt, quinoa granola, berries and syrup. Top with a light sprinkling of quinoa granola.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Toast
- Cuisine: American