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Recipe for Toasted Coconut Quinoa with Gingered Maple Syrup

Toasted Coconut Quinoa Yogurt Parfait with Gingered Maple Syrup


Toasted quinoa with coconut & almonds is a high protein alternative to granola. Layer it with fresh fruit, tangy yogurt gingered maple syrup. (in a pinch you can substitute fruit preserves for the syrup)


  • Gingered Maple Syrup
  • 1/2 cup pure maple syrup
  • 1 teaspoon peeled, grated ginger root (from a 2-inch piece)
  • Toasted Coconut Quinoa
  • 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
  • Parfait
  • 24 ounces plain yogurt (your favorite)
  • 2-3 cups mixed berries or your favorite fruits, washed and cut into bite-sized pieces
  • Toasted coconut quinoa (see recipe below)
  • Gingered maple syrup (see recipe below)


  1. Make the syrup: In a small saucepan bring maple syrup and ginger to a boil. Remove from heat and stir. Set aside to cool. (can be kept in an air-tight container in the fridge for up to 3 days)
  2. Make the toasted coconut quinoa: 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.
  3. Assemble the Parfaits: When the syrup & toasted quinoa have cooled, about 15 minutes, assemble the parfaits: Using bowls or parfait glasses, make alternate layers of yogurt, quinoa, fruit, syrup. Repeat. Top with a light sprinkling of quinoa.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Breakfast
  • Cuisine: Out of this World