Explore this recipe
Category
Cuisine
Required Equipment
- Medium saucepan
- Fine-mesh strainer
- Mixing bowls
- Glass jars
Utilized Devices
Cooking Techniques
- simmering
- macerating
- make-ahead layering
Ingredients
- 170 gRed quinoa — rinsed
- 420 mlUnsweetened almond milk
- 6 gCinnamon stick
- 2 gGreen cardamom pods — lightly crushed
- 1 gFine sea salt
- 240 gGreek yogurt
- 60 gHoney or maple syrup
- 5 mlVanilla bean paste
- 300 gNavel oranges — segmented, chopped
- 12 gCoconut sugar
- 15 mlFresh lemon juice
- 120 gShelled pistachios — toasted, chopped
- 60 gPomegranate arils
- 10 gFresh mint leaves
Instructions
Simmer quinoa, almond milk, cinnamon stick, cardamom pods, and salt over medium heat for 5 minutes, then cover and chill until cold (at least 4 hours).
Discard the cinnamon and cardamom, then fold yogurt, honey, and vanilla into the cooled quinoa until creamy.
Combine orange segments, coconut sugar, and lemon juice in a bowl; let macerate 10 minutes to create a syrupy compote.
Layer jars with quinoa mixture, citrus compote, pistachios, pomegranate arils, and mint, repeating to fill each parfait.
Refrigerate up to 4 days; stir before eating if layers settle and top with extra pistachios for crunch.
Chef Tips
- ⭐Rinse quinoa until water runs clear to remove bitterness.
- ⭐Toast pistachios in a dry skillet for 3 minutes to intensify flavor.
- ⭐Use vanilla skyr for even more protein (adjust honey to taste).
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Nutritional Highlights
- ✓18 g protein per parfait
- ✓Rich in magnesium and iron from quinoa and pistachios
- ✓Vitamin C boost from oranges and pomegranate
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (pistachios)
- Contains dairy (yogurt)
FAQ
Can I swap quinoa for oats?
Yes, use thick-cut rolled oats and reduce almond milk to 1 1/2 cups for a similar texture.
How do I make it vegan?
Use coconut yogurt and maple syrup, and add a scoop of vanilla plant protein for similar creaminess.
Nutrition
| Calories | 420 |
| Protein | 18 g |
| Carbs | 48 g |
| Fat | 18 g |